Low fat Maple syrup cake recipe
Low fat Maple syrup cake recipe from grayjill |
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Ingredients35g (1¼ oz) walnut halves1½ cups (¾ pint) flour 2 tsps baking powder 1½ tsps bicarbonate of soda 1 pinch salt 1 cup (½ pint) buttermilk 3 tbsps canola oil 1 tsp vanilla essence 2 large eggs 2 large egg whites 1 cup (½ pint) Splenda or Canderel granular sugar substitute ½ cup (¼ pint) non-fat powdered milk 1 tbsp water 1 tsp unflavoured gelatine 115g (4oz) maple syrup ¼ tsp cream of tartar 6 tbsp (3 fl oz) low-fat whipping cream |
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Method1. Preheat oven to 160°C2. Toast nuts for approximately 4-6 minutes and allow to cool. 3, Combine nuts, flour, bicarbonate of soda, baking powder and salt in a food processor or blender. Process until nuts are finely ground. 3. In a medium bowl, combine buttermilk, oil and vanilla. Set aside. 4. Bake cake in two greased cake pans for appox 25-30 mins To make the icing: 1. In a small bowl, combine water and vanilla. Sprinkle with gelatine and let soften for 1 minute. 2. In a double boiler bring about 2cm/1" water to a slight simmer. 3. In a heatproof mixing bowl combine the egg whites, maple syrup, cream of tartar and salt. Set bowl over simmering water and beat with an electric mixer on low. 4. Place 1 cake layer, top-side down, on a cake plate. Spread up to half the icing on cake. Top with second cake layer top-side up. Spread remaining icing over top and sides. Cover loosely and refrigerate for about an hour | |||||||||||||||||||
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