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-   Memorial to Kevinpa: His Best Recipes (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/)
-   -   Orange and Almond Cake (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/456763-orange-almond-cake.html)

Kevinpa 10-31-2006 09:13 AM

Orange and Almond Cake
 
Quote:

Originally Posted by Rosebud
Orange and Almond Cake

*This recipe not suitable for Atkins Induction*

Adapted from a recipe on the packet of "Lucky" almond meal.

2 oranges
1 cup water
6 60g eggs
¾ cup sweetener*
200g/2 cups almond meal/flour

Preheat oven to 200ºC. Brush the sides and base of a 24cm/9 inch springform pan with butter.
Wash the (unpeeled) oranges, and place in a saucepan with the water and boil for 1½ to 2 hours (I did it for the full 2 hours). When time is up, cut oranges in half and remove pips. Place in food processor and blend to a smooth pulp.
Using electric beaters, beat eggs in a clean bowl for 5 minutes, or until thick and creamy. Beat in sweetener.
Carefully fold in remaining ingredients, then pour into prepared pan.
Bake for 50 minutes, or until cake shrinks slightly from the sides. If cake seems to be getting too dark as it cooks, cover top with foil.
When done, leave to stand for 5 minutes, then release the clip to remove the sides. Serve with berries and whipped cream, if desired.

*If using 2 different sweeteners, remember you will only need half as much sweetener in total. I used 9 Spenda tablets (equivalent to 3 N American tablespoons, or 45mL) and 45mL/3 NA tablespoons xylitol.

Nutritional info for whole cake, if using ¾ cup granulated Spenda:
Calories: 1913
ECC: 81
Fat: 143
Protein: 83

I easily got 10 slices, so that would give you 8.1 carbs per slice.

I opted to go a bit lower carb with my try of this cake.
Their were a total of 35 carbs in my version or 3.5 for 10 slices.

I followed the instructions exactly except you bring water to a boil and simmer for 2 hours.

This was my list of ingredients.

2 oranges
1 cup water
6 large eggs
1/2 t. baking soda
2 T. granular erythritol
2 T. ThickenThin not/Sugar
1/4 t. Sweetzfree (1 cup equivilent)
1/2 cup almond meal/flour
1/2 cup wheat protein isolate

It turned out a light custard/cake texture with a yummy orange flavor.

If you love orangy you will love this cake.
:cool:

http://i106.photobucket.com/albums/m...inpa1/oc25.jpg

http://i106.photobucket.com/albums/m...inpa1/oc31.jpg

magnamater 10-31-2006 09:23 AM

Okay, I need clarification on the instructions.

It says to remove the pips (referring to the orange after boiling). . .is that pulp, pits, rind, what???? I love orange, and I'd definitely want to make this but need the small clarification!

Kevinpa 10-31-2006 09:46 AM

pits....seeds

the rest gets used in the puree

CarolynF 10-31-2006 03:15 PM

Kevin..This looks wonderful..Hey, what about using mandarin oranges in place of the real oranges..Do you think that would work?

I'm thinking of a chocolate glaze over this beautiful cake..then serve with whipped cream...;)

Kevinpa 10-31-2006 04:14 PM

Quote:

Originally Posted by CarolynF (Post 7677549)
Kevin..This looks wonderful..Hey, what about using mandarin oranges in place of the real oranges..Do you think that would work?

I'm thinking of a chocolate glaze over this beautiful cake..then serve with whipped cream...;)

That sounds like it could work too. I do like the nice orange bite the rind brings to the party. I was impressed with the taste so much I didn't bother glazing it this time, just shot it with whipped cream and gone......:cool:

CarolynF 10-31-2006 04:20 PM

Kevin..you are right..orange rind has a great flavor..I was thinking of being a time saver..but I could grate an orange and mix it with the mandarins..:) Thanks again, Kevin.

oliveoyl 11-01-2006 07:45 AM

I was just looking through my Fanny Farmer Cookbook over the weekend to find dessert recipes that I could de-carb and I ran across something similar to this that I was planning to try. The only difference was that you don't boil the orange -- you just remove the seeds and throw it in the food processor, peel and all -- which would probably create even more intense orange flavor. I've used a whole raw orange in FF's cranberry orange relish and it works just fine, so I think I'll give this one a whirl (so to speak)!

Carolyn -- your chocolate glaze is a great idea!

CarolynF 11-01-2006 08:15 PM

Hi,

Well, I made this tonight using the larger can of drained mandarin oranges and put in some orange extract and it was very good..It was slightly wet..but good with whipped cream and 1/2 piece of SF dove dark chocolate on the top of each piece..

I wrapped up the rest of the pieces and will have one for breakfast..It would be good with some LC vanilla yogurt on the top/chopped toasted almonds..:)
for a nice breakfast treat.

You know, Kevin..I'm thinking this base of a cake would lend itself to other fruits..like drained pineapple or drained or fresh peaches..:)

Also: I asked dh was 200 degrees Celsius was and we figured out it was 396 degrees F..so I cooked it at 400 and it was done in 25 minutes..Did I mess up???

Kevinpa 11-01-2006 08:20 PM

Quote:

Originally Posted by CarolynF (Post 7683831)
You know, Kevin..I'm thinking this base of a cake would lend itself to other fruits..like drained pineapple or drained or fresh peaches..:)

Also: I asked dh was 200 degrees Celsius was and we figured out it was 396 degrees F..so I cooked it at 400 and it was done in 25 minutes..Did I mess up???

I agree.

And I have a digital so I did mine at 395......:laugh: whats 5 degrees.

CarolynF 11-01-2006 08:29 PM

Kevin: Did your cake take 50 minutes???

Kevinpa 11-01-2006 08:33 PM

Quote:

Originally Posted by CarolynF (Post 7683858)
Kevin: Did your cake take 50 minutes???


Quote:

Originally Posted by Rosebud
Bake for 50 minutes, or until cake shrinks slightly from the sides. If cake seems to be getting too dark as it cooks, cover top with foil.


Yes, somewhere around 35 minutes I laid a piece of foil on top when it started to get brown and let it go the rest of the way.

CarolynF 11-01-2006 08:37 PM

Hmmm..maybe I should have done that, but it was darkish at 25 minutes, so I stuck a toothpick in and it came up dry, so I pulled 'er out..cuz I thought it was done and it was. The edges were pulling away a bit, too.

Kevinpa 11-01-2006 08:39 PM

Quote:

Originally Posted by CarolynF (Post 7683878)
Hmmm..maybe I should have done that, but it was darkish at 25 minutes, so I stuck a toothpick in and it came up dry, so I pulled 'er out..cuz I thought it was done and it was. The edges were pulling away a bit, too.

Mine came out clean also but it was a wet clean........I din't trust it and told it I knew it was trying to trick me......:laugh:

CarolynF 11-01-2006 08:42 PM

Mine was a clean dry..but you know..the original recipe had 2 cups of almond flour in it, and it might take 50 minutes if a person used the whole 2 cups, don't ya think?

Kevinpa 11-01-2006 08:47 PM

Quote:

Originally Posted by CarolynF (Post 7683886)
Mine was a clean dry..but you know..the original recipe had 2 cups of almond flour in it, and it might take 50 minutes if a person used the whole 2 cups, don't ya think?


Actually I would think the opposite, the moister the longer it would take.

So are you saying your would have been over done if you had left it in?

Even if it was covered?

CarolynF 11-02-2006 12:14 PM

Kevin: Well, mine was quite moist..not as moist as a quiche..but moist but it stuck together. I was afraid to cook it longer as it was getting very brown on the top and sides. But, my batter was very wet..not like a cake mix..it just poured into the pan..no spoon required..

I just had a piece for lunch..yumm

mrs_munro 11-03-2006 05:17 AM

Wow! This has inspired me! I have a HC recipe for an orange cake that ground up an entire orange and a handful of raisins iin the food processor then dumped into the batter....I'm thinking I might try to use Linda's almond pound cake as a base and go with the groundup orange! I've used her recipe in several 'variations' adding chopped, ground, preserved ginger for a gloriously ginger cake, also made it with bits of dried fruit and nuts and spices for a Christmas cake....I do love that recipe, so many ways to make it. :D

magnamater 03-09-2007 06:58 PM

Bumping this up for everyone!

Kevinpa 03-10-2007 09:48 PM

I wanted to take another stab at this cake with a twist.

Peach Cake

This was my list of ingredients.

1 can carb clever peaches (15.5 oz.) (puréed)
6 large eggs
1 t. baking soda
1/2 t. baking powder
4 T. powdered erythritol
2 T. ThickenThin not/Sugar
1/2 t. splenda quick pack
1/2 cup almond meal/flour
1/2 cup carbquik
1 cup wheat protein isolate
1 t. Lorann' peach flavor oil
1/2 t. vanilla extract

Lightly grease 9 inch spring form pan.
Combined all dry ingredients and set aside.
In electric mixer, wisk eggs till fluffy.
Add peach purée,flavor, and wisk until just combined.
Add dry ingredients until just combined.
Turn into the greased spring form.

Bake in a preheated 375 degree oven for 40 minutes or untl toothpick comes out clean.

If top starts to get brown cover with foil.

Serves 8 .....approx 5 carbs per slice.

Yum! :up:

http://i106.photobucket.com/albums/m...inpa1/pc27.jpg

http://i106.photobucket.com/albums/m...inpa1/pc34.jpg

Meli-Mel 03-11-2007 11:36 AM

Both recipes sound great! I might give the peach one a shot tonight as I actually have all the ingredients! :up: Thank you!

BB in MN 03-12-2007 03:54 PM

Kevin Would this be possible?
 
I don't know where you get the "carb clever peaches" but I can Colorado peaches using liq splenda in 1 pint jars. Could I sub them and would I use 2?

Thanks, Beth

Kevinpa 03-12-2007 04:02 PM

Quote:

Originally Posted by BB in MN (Post 8305184)
I don't know where you get the "carb clever peaches" but I can Colorado peaches using liq splenda in 1 pint jars. Could I sub them and would I use 2?

Thanks, Beth

One should be enough Beth. The can I used was 15.5 oz. which is close to 1 pint.

BB in MN 03-12-2007 04:57 PM

Quote:

Originally Posted by Kevinpa (Post 8305228)
One should be enough Beth. The can I used was 15.5 oz. which is close to 1 pint.

Thanks Kevin, I am going to make this with my home canned peaches and almond extract (my 2 favorte flavors together)

Beth in MN

Wine2 03-12-2007 05:32 PM

Both look great, Kevin! I never had time to make the lemon one I thought I'd try out last weekend!! :(

theislandgirl 03-13-2007 01:56 AM

I originally (some long time ago) saw Nigella Lawson make this baby on her TV show, it looked SO good I quickly scratched down the notes and then took a swing at it. REALLY liked it. Really like the idea of a Lemon version, too; especially if I could get my hands on Meyer lemons...

Here's my version:
Quote:

* Exported from MasterCook *

Orange Almond Cake

Recipe By : Judi IslandGirl
Serving Size : 12 Preparation Time :0:00
Categories : Cakes, Icings & Pies, Muffins, Nuts & Seeds, Veggie Ovo-Lacto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 whole clementines -- simmered & cooled
250 grams ground almonds -- @ 2.5 Cups
2 cups Sweetener, Sugar Sweetness Equivalent -- see Notes
1 1/2 tablespoons baking powder -- @ 25 mL +
6 whole large eggs

Simmer the oranges in water to cover til soft (30 mins to an hour); set aside to fully cool, then drain.

Preheat the oven to 190C or 375F. Butter the sides and bottom of a 20cm or 9inch straight-sided round caketin or springform pan; cut a baking parchment circle to line the bottom.

Put the oranges in the food processor and pulse til you get a rough nobbly puree.

Add in the remaining ingredients and pulse til well-blended.

Pour the mixture into the prepared pan and bake for about an hour or until the sides just start to pull away from the pan.

Once done baking, allow to cool and rest on a rack (still in the pan) til fully room temperature or overnight before cutting. This should be a moist, heavy cake.

Source: "Nigella Bites, with modifications"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 174 Calories; 13g Fat (64.1% calories from fat); 8g Protein; 9g Carbohydrate; 3g Dietary Fiber; 108mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

NOTES : Ingredients:
- 4-5 medium Clementines or Mandarin, or 3 'regular' oranges can be used.
- Original recipe had about 250g (2 Cups) castor or fine sugar; a blend of sweeteners of choice (count the carbohydrates) to this equivalent is recommended.
- roughly equivalent in sodium and potassium content.
- nutrition information does not include any carbohydrates from the sweetener(s) used.

jlatislaw 03-13-2007 08:45 AM

Kevin: Did you drain the peaches?

Charski 03-13-2007 09:58 AM

Quote:

Originally Posted by theislandgirl (Post 8306741)
especially if I could get my hands on Meyer lemons...

Wish you lived closer, Jude - my Meyer lemon tree overrunneth!

Kevinpa 03-13-2007 10:58 AM

Quote:

Originally Posted by jlatislaw (Post 8308090)
Kevin: Did you drain the peaches?

no, I used the liquid and the peaches

theislandgirl 03-13-2007 12:51 PM

Quote:

Originally Posted by Charski (Post 8308539)
Wish you lived closer, Jude - my Meyer lemon tree overrunneth!

Aaaaaaaaaaaaaaaaarrrgggghhhh! :laugh:

I'm putting you immediately on my when-I-win-the-Lotto list of people to visit...I've already got one dear lady in Redding, now, um, further south?

:clap:

vonnygirl 03-13-2007 12:59 PM

Kevin,
thank you so much for that recipe-it looks fantastic! One question tho, I don't have almond flour, but do have coconut flour do you think I could sub that?
Thanks in advance for your answer!
Vonny


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