Thursday, April 5, 2012
Orange Cake with Orange Butter Icing (GF)
ORANGE CAKE WITH
ORANGE BUTTER ICING
My youngest son had just broken up with his girlfriend, so I made this cake for him in a heart-shaped pan to tell him he is loved and to cheer him up! It is delightfully moist and has a dense texture. The icing adds extra orange flavor – most necessary to complete this delicious dessert!
13/4 cups Gluten-Free Bake Mix, (425 mL)
2 tbsp finely grated orange rind (30 mL)
3/4 tsp baking soda (3 mL)
1/2 tsp baking powder (2 mL)
1/4 tsp salt (1 mL)
Liquid sucralose to equal 1 cup (250 mL)
1/3 cup butter, softened (75 mL)
3/4 cup almond milk (175 mL)
2 tbsp granulated erythritol
1 tbsp fresh orange juice (15 mL)
1/2 tsp vanilla extract (2 mL)
1/4 tsp yellow food coloring, optional (1 mL)
Orange Butter Icing, page___
Preheat oven to 350°F (180°C). Prepare heart-shaped baking pan or regular 9-inch (23 cm) cake pan by spraying with nonstick cooking spray and line the bottom with a piece of parchment paper cut to fit. Spray parchment paper with nonstick cooking spray.
In medium bowl, combine Gluten-Free Bake Mix, page___, orange rind, baking soda, baking powder and salt.
In food processor, process eggs, liquid sucralose, OR SPLENDA® Granular, butter, almond milk, erythritol, orange juice, vanilla extract and yellow food coloring, if using. Add dry ingredients and process one minute (the batter will be thick).
Bake 25 to 30 minutes. Cool 10 minutes in pan and remove. Invert cake and remove parchment paper. Allow to cool completely before spreading the bottom of the cake with Orange Butter Icing, page___.
Yield: 8 generous servings
1 serving with frosting
5.9 g protein
28.4 g fat
6.8 g net carbs
ORANGE BUTTER ICING
Very tasty icing.
1/2 cup butter, softened (125 mL)
Liquid sucralose to equal 1/2 cup (125 mL)
1/3 cup Steviva Blend®, powdered (75 mL)
2 tsp fresh orange juice (10 mL)
1/2 tsp orange rind (2 mL)
1/4 tsp vanilla extract (1 mL)
In food processor or blender, combine butter, liquid sucralose, OR SPLENDA® Granular, Steviva Blend®, orange juice, orange rind and vanilla extract. Process until smooth.
Variation: Lemon Butter Icing: Use lemon juice instead of orange juice and lemon rind instead of orange rind. (0.1 g carbs)
Yield: 3/4 cup (175 mL)
1 tbsp (15 mL) per serving
0.1 g protein
9.2 g fat
0.2 g carbs
Labels: Cakes and Cheesecakes