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Low fat Maple syrup cake recipe



Low fat Maple syrup cake recipe from grayjill

can make in advance low fat
Category Cakes and biscuits recipes
Serves6
Prep time10 mins
Cook time30 mins

gransnetter ratings

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Ingredients

35g (1¼ oz) walnut halves
1½ 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

Method

1. Preheat oven to 160°C
2. 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

gransnetter Reviews

From: grayjill on Wed 14-Dec-11 19:52:52 Overall rating: 0.0