Daiquiri Cake

h2Chef’s Notes/h2
pLimes are somehow better and juicer in the fall and winter. Take advantage by cooking and baking with them! By simply changing out one ingredient, I get to create a totally different flavor. For example: change the rum for tequila and you have a Margarita cake. Unlike MANY of my other cake recipes, this one benefits from a long (4 minute) beating time./p
h2Ingredients/h2
pI LIKE TO USE AN 8 INCH SPRING FORM OR SMALL (6-8 cup) BUNDT PAN - WELL SPRAYED OR BUTTERED TO AVOID STICKING./p
ul
li2/3 cup flour (you can replace up to 1/4 the amount with whole wheat flour)/li
li1/2 cup utoasted/u almonds, cooled /li
li1/4 tsp. ground cardamom or ground ginger/li
li1 tsp. baking powder/li
li1 tsp. baking soda (1/2 into dry mix, 1/2 into wet mix)/li
liPinch of salt/li
li3 tbsp. instant sugar-free vanilla pudding/li
li4 ounces unsalted butter at uroom temperature/u/li
li1/4 cup vegetable oil/li
li1 cup GRANULATED SUGAR SUBSTITUTE/li
li4 large eggs uat room temperature/u/li
li1 tsp. pure vanilla extract/li
li1/4 cup white rum (you may substitute low carbohydrate orange juice)/li
li2 tbsp. sour cream/li
li1 tsp. cider vinegar/li
li2 tbsp. fresh lime juice/li
liZest of 1 lime/li
/ul
h2HOW I PREPARE THE RECIPE/h2
ol
liPre heat oven to 350°./li
pstrongDry Mixture/strong/p
liIn a food processor, combine nuts, salt, and 1/3 cup flour./li
liPulse until the nuts are totally pulverized./li
liAdd 1/3 cup more flour, and cardamom. Pulse until combined./li
liAdd final 1/4 cup of flour, instant pudding, baking soda and powder and pulse until combined./li
pstrongNote: I often do this a day ahead./strong/p
pstrongWet Mixture/p
pNote: This is easiest if you have a stand mixer with a whisk attachment./strong/p
liCream butter and GRANULATED SUGAR SUBSTITUTE until light and fluffy./li
liSlowly add the oil and beat until well combined. iScrape down the sides of the bowl./i/li
liAlternately add the dry ingredients and the eggs, starting with the dry./li
liAdd vanilla and rum./li
liWhisk on high speed for 4 minutes./li
liAdd remaining 1/2 tsp. of baking soda to sour cream and the lime juice./li
liAllow the sour cream to bubble up then stir into the batter. Stir in lime zest./li
liSpoon into baking pan and bake for 26-28 minutes or until tester comes out dry from the center./li
/ol
h2strongLime Cream frosting/h2
p/strong/p
h2Chef’s Notes/h2
pMy most used frosting is this cream cheese recipe below. It is too easy to make. Like the cake above, it takes just a little change to create a whole new flavor. With butter cream I can usually “feel” the sweetener. The only downside is that the cake needs to be refrigerated. I usually take it out of the refrigerator an hour or so before serving./p
h2Ingredients/h2
ul
li8 ounces cream cheese/li
li1/2 cup GRANULATED SUGAR SUBSTITUTE/li
li1/2 tsp. vanilla extract/li
li2 tbsp. fresh lime juice/li
liZest of 1 lime/li
/ul
h2HOW I PREPARE THE RECIPE/h2
ol
liBeat all ingredients EXCEPT the lime zest until smooth./li
liStir in the zest and frost cake./li
liTo keep the serving plate clean, turn cake out on to two pieces of parchment or waxed paper, each big enough to cover ½ of the cake./li
liFrost and remove paper before chilling./li
/ol
h2Nutrition Information/h2
pstrongCake/strongbr /
Serves 8br /
Net Carbohydrates: 11 grams/p
pstrongFrosting/strongbr /
Covers one 8 inch cake generouslybr /
Net carbohydrates: 16 grams per cake (or 2.5 per slice)/p
piSource:a href="http://www.thedecadentdiabetic.com/"Ward Alper, The Decadent Diabetic/a/i/p