• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

I have just made the most scrummy cake!

lovinglife

lovinglife

Moderator
Staff Member
Moderator
Messages
6,025
Type of diabetes
Type 2
Treatment type
Diet only
I have just made a fantastic tasting cake - orange and almond cake - its a middle eastern recipe - one that uses ground almonds because that what it contains and not as a flour subsitute (not keen on those recipes that use replacements for flour they are just not the same). It is quite sweet but because you use all the orange it has a nice "bitterness" to it

It's a recipe I got from the net so can't post it here but if you google Claudia Rodens orange and almond cake you will get it

I replaced the sugar with splenda - it says serves 4????- the cake is massive and would easy serve 20 - it's very rich and moist and great as a dessert with fresh cream - I worked it out at about 30g carb for the whole cake so even if you cut it into 10 thats only 3g per portion - not low cal though (as usual :lol: ) - definately an occasional treat

Going to have to share it out among friends and family it's so big - maybe next time I will half ingedients
 
That's the one - thank you Catherine- :) very easy to do too!
 
thankyou for this. i love baking and have always baked on weekends but since my daughter was diagnosed type 1 ive been too scared to incase of not getting the carb count correct. im sure she will love this and its so low carb i wont have to worry. :D
 
Hi, I am in the process of making this cake, I have boiled the oranges and they are cooling. My question is, do I remove the peel from the oranges or does the peel get cooked also?, the recipe is a little ambiguous, many thanks, Debra xx
 
Hi WhitbyJet, you have come through yet again. Yes the recipe sounded like that but I wasn't sure and didn't want to spoil it, again many thanks, Deb x
 
For anybody thinking of baking this cake, it is scrummy but it is also quite large so I would suggest that if there are only two of you that you half or even third the recipe and fill it with whipped cream !!, Deb
 
I've made a similar one before, but just left out the sweeteners- the oranges are sweet enough I thought!
 
hi Etty :) - what was the recipe for your cake? - the one I make uses the full oranges pith and skin - I imagine it would be quite bitter without sweeteners? - I know I tasted the pulp before putting it into the cake and it was very bitter even after the boiling.

for me I have no problem with using sweeteners on occasions - just wondered why you leave them out? - is it because you don't like them - I know some feel there is an after taste but as I only use them in baking I have never really noticed it - just wondering :)
 
Lovinglife
how much Splenda did you use please?

Has anyone tried with Zsweet? In which case how much was used.

Many thanks
cd
 
Hi Carbdodger - can't remember exact amount off hand - there is a conversion table on the side of the splenda box

0.5g of splenda is equal to 5g of sugar so just times it up e.g.)times by 10 wil give you 50g of sugar = 5g of Splenda

I usually weigh it then take a litle bit back out as I find it a bit too sweet but then I don't have a sweet tooth

sorry never used Zsweet so can't help you there

E.T.A.Just looked at my recipe and I have wriiten 12g of Splenda beside the sugar - it should be 15g by the conversion but I find 12g is enough :)
 
Back
Top