Saturday, 30 March 2013

Lemon Tart

Happy Easter to Everyone! Hope you are having great time and lots of nice food (diabetic friendly of course:)). Maybe lemon tart is not traditional Easter cake but I have been planning to make it for ages and Easter is a good occasion to get my baking ingredients out of the cupboard and try something new. I like lemon tart but I’ve never tried the crust made with ground almond. It proved to be great and now can’t wait to make other variations of this tart. Raspberry tart, strawberry tart, blueberry tart, vanilla tart, chocolate tart…endless possibilities J

Ingredients (make 12 pieces):
270g ground almond
2 eggs
3 tbsp. coconut oil (I think you can replace it with melted butter or olive oil if you don’t have coconut oil)
½ tsp. salt
Lemon Filling:
7 eggs
180 ml double cream
Equivalent of 300 g sugar ( I used 30g Splenda)
5 lemons, zest and juice

1.    Preheat oven to 180C. Place all the ingredients for the tart in a large bowl and mix well together. Form a ball from dough and press evenly into 23 cm wide loose bottomed tart tin and bake for about 15 minutes until very slightly browned. Set aside to cool down a bit. Reduce oven temperature to 170C.
2.    For the filling, whisk the eggs with wire whisk. Add the rest of the ingredients and whisk until smooth and well combined.
3.    Poor the filling into cooled tart base and bake for about 30 min until just set but still with a slight wobble in the centre.
4.    Cool down a bit and decorate with lemon zest or dust with icing sugar. 

Enjoy :)

Calories and Carbohydrates:
Whole cake
1 piece

 Source: I adapted and combined 2 recipes, from Elana's Pantry and The Great British Bake Off 

Sunday, 17 March 2013

Coconut and Chocolate Cake

I think I should call my blog Diabetic Good Baking. I love cakes and when I was diagnosed with diabetes I was terrified that I won’t be able to enjoy my Sunday cake treat with cup of coffee. Luckily reality is not that bad J There are many cakes that are suitable for diabetics and thank to sweeteners you can reduce carbohydrates content a lot. Piece of cake with 5g of carbs sounds great and tastes delicious too. It’s easy to make and if you are fun of coconut you will love this cake!

Ingredients (make 12 pieces):
For coconut base:
6 egg whites
150g desiccated coconut
Equivalent of 200g sugar (I used Splenda)
2 tbsp. potato starch
1 tsp. baking powder
For chocolate cream:
250g mascarpone cheese
3 tbsp. cocoa
Equivalent of 3 tbsp. sugar
2 tbsp. greek yogurt or cream 

1.    Preheat oven o 170C and line springform tin with baking paper.
2.    Whisk the egg whites to form soft peaks. Add the sugar (spoonful at the time) and continue whisking until the mixture forms stiff peaks.
3.    In a medium bowl mix coconut, potato starch and baking powder and fold it in gently.
4.    Pour the batter into baking tin and bake for about 30 minutes. Turn off the oven and leave the cake there for about an hour.
5.    For the chocolate topping mix mascarpone cheese with sweetener, cocoa and yogurt. If it’s too thick add a bit more of yogurt or cream.
6.    Spread the chocolate cream on top of cooled cake and decorate with coconut. 

Enjoy J 

Carbohydrates and Calories (using Splenda and Greek style yogurt):
Whole cake
1 portion

 Source: Own recipe

Friday, 8 March 2013

Vanilla Cupcakes

Lovely cupcakes that look great and taste even better. They are made with mix of soy flour and ground almond. If you don’t have soy flour you can use the ground almond only (remember to double the amount). I love the frosting but it’s quite high in calories. If you want to make it a bit lighter use less frosting for decoration or skip butter and use cheese only. Keep them in the fridge as frosting melts a bit. 

Ingredients (make 12 cupcakes):
80g Soy flour
100g Ground almond
85g butter, softened
Equivalent of 250g sugar (I used 24g Splenda which is 12 tbsp.)
5 eggs, separated
2 tsp. baking powder
Pinch of cream of tartar
1 tsp. vanilla extract
300g Philadelphia full fat cheese
150 g butter
3 tbsp. Splenda (or sweetener of your choice)

1.    Preheat oven to 170C.
2.    In medium bowl mix soy flour, ground almond and baking powder.
3.    In a large bowl whip egg whites with cream of tartar (with electric mixer it takes only few minutes).
4.    In a separate bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add vanilla extract and sweetener and mix all together well.
5.    Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
6.    Add half of mixed flours and fold it in gently. Add remaining flour and repeat folding in.
7.    Divide the batter into cupcake cases about ¾ full. Bake for about 15-20 minutes. 
1.    Using electric mixer combine soft butter, cheese and splenda.
2.     Decorate cupcake using piping bag. If you want to have these lovely pink swirls add few drops of food colouring to the piping bag (pour few drops on the side of the bag).

Enjoy J 

Carbohydrates and Calories:
Whole cupcake batter
Whole frosting
Frosting for 1 cupcake
1 cupcake with frosting
1 cupcake without frosting