House of Orange Cake

8 servings, Net Carbohydrates: 11g

Notes from the Chef

This cake is so delicious that I do not frost it, just garnish it with a dollop of SWEETENED SOUR CREAM and some berries. This is a version of what I grew up with at my grandmother’s table. She separated the eggs and did not use butter so it was a bit more of a classic sponge cake. This one is a bit richer. I toast the nuts in my toaster oven. Watch them though. The can burn in a flash!

Ingredients

• 1/2 -cup toasted walnuts or almonds
• 1 tsp. baking powder
• 2/3 - cup flour
• a pinch of salt
• 8 ounces unsalted butter at room temperature
• 1 cup GRANULATED SUGAR SUBSTITUTE
• 4 eggs
• 1 tsp. Pure Vanilla extract
• 1/3 cup TROP 50 orange juice, no pulp
• Grated zest of I medium orange
• 1 Tbsp. Sour cream
• ¼ tsp. cider vinegar
• ½ tsp. baking soda
• cooking spray for the springform pan

Preparation

1. Preheat oven to 350° F
2. In a food processor, pulverize the nuts with the flour, salt, and baking powder.
3. In a separate bowl, cream the butter and sugar substitute. Alternately add the eggs and flour mixture. Add vanilla extract and. orange juice.
4. Combine the sour cream, vinegar, and baking soda. Allow to double in volume. STIR into the batter. Stir in the orange zest.
5. Pour into an 8 inch springform pan or 6 cup bundt pan that has been sprayed with a cooking spray.
6. Bake at 350° F. for 20-25 minutes CHECKING after 20 minutes.
7. Let cool for 15 minutes on a rack before removing the spring form.
8. These cakes are so delicious that I do not frost them, just garnish it with a dollop of SWEETENED SOUR CREAM and a some strawberries lightly sweetened and splashed with TROP 50 or an orange flavored liquor

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.