Sunday, 18 August 2013

Carrot Cake

British classic in low carb version.  Lovely, moist cake full of amazing flavours. Orange zest and all the spices make this cake very aromatic. Soy flour and ground almond work very well in this recipe, giving extra moist and nutty flavour. In my opinion, the cake is even better than traditional carrot cake made with flour. I can honestly say it's one of the best cakes on my blog!


Ingredients (makes 10 slices):
Cake:
50g ground almond
50g soy flour
100 g xylitol, powdered
100g carrot, grated
1 big braeburn apple, grated (about  120g)
80 ml rapeseed oil
100g walnuts, chopped
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 eggs, beaten
Zest of 1 orange

Cream cheese topping:
200 g Philadelphia  cheese, full fat
30g butter, softened
2 tbsp. xylitol, powdered

Preparation:
Cake:
·         Preheat oven to 170C and line, 20cm diameter round baking tray, with baking paper.

·         In a large bowl mix all dry ingredients: ground almond, soy flour, xylitol, salt, powder, baking soda, spices.

·         In the other bowl combine eggs and oil. Combine the content of both bowls and add carrots, apple and chopped walnuts. Transfer to baking tray and bake for about 40 – 45 min (Check with a skewer if the cake is baked (the skewer should come out clean).

Cheese topping:
·         Using electric mixer or blender combine all the ingredients for a nice, smooth cream.

·         Spread on top of the cake. Decorate with walnuts and cinnamon. 
      

Enjoy :)

Calories and Carbohydrates:
Whole Cake
1 piece (1/10 of the cake)
Calories
3159
315
Carbohydrates
71g
7.1g

Saturday, 10 August 2013

Raspberry Panna Cotta Cake

I still can't believe how lucky we are with the weather this summer in London. The best summer I can remember since I came here (it is nearly eight years now!). I have got used to sunny days now and hope for some more before long, grey, English winter comes. On the days like this I don’t really feel like eating baked cakes. Ice cream or something fruity and refreshing is more appealing.  When I found this recipe I knew straight away it would be yummy. Raspberry panna cotta with a cloud of coconut cream on top looks beautiful and very elegant. It’s very easy to make though and tastes absolutely delicious.



Ingredients:

Base:
·         70g ground almond
·         70g desiccated coconut
·         1 tbsp. Splenda
·         50g coconut oil (it’s about ¼ cup or 60ml)
 
Raspberry Panna Cotta:
 
·         400 ml double cream
·         200 ml milk
·         300 g raspberries (fresh or frozen)
·         10g Splenda (or any other sweetener, equivalent of 100g sugar)
·         Lemon juice from 1 lemon
·         6 tsp. gelatine powder

Creamy top:
·         250 g coconut cream (chilled in the fridge overnight)
·         2 tbsp. Splenda
·         2 tbsp. desiccated coconut
·         200g fresh raspberries for decoration

Preparation:
Base:
·         Preheat oven to 180C. Place all the ingredients for the base in a large bowl and mix well together. Press evenly into 19cm deep cake tin with loose base (I bought mine in Morissons, here link to Sainsburys). Bake for about 10 minutes until golden brown and set aside to cool down.

Panna Cotta:
·         In a medium saucepan place raspberries, sugar and lemon juice and bring to boil. Reduce the heat and simmer for about 10 minutes until raspberries realise the juice. Pour the raspberry juice and pulp into a sieve. Rub the juice and as much of the pulp through as you can, using the back of a wooden spoon. Set aside to cool down.
·         Dissolve gelatine in hot water and set aside to cool down.
·         In a large saucepan bring to boil cream and milk. Remove from heat and add cooked raspberries and dissolved gelatine. Mix well and let it cool down to room temperature. Place in the fridge and when it starts to thicken pour over the cake base. Refrigerate overnight. 

Creamy top:
·         In mixing bowl place the chilled coconut cream. Beat (using electric mixer) until stiff (note: whipped coconut cream is not as stiff as whipped heavy cream). At the end add Splenda (about 2 tbsp. or more if you wish).
·         Sprinkle the cake with desiccated coconut and spoon the cream over the cake. Decorate with fresh raspberries. Store in the refrigerator.

Enjoy J
 


Calories and Carbohydrates (using Splenda):
Whole Cake
1 piece (1/10 of the cake)
Carbohydrates
73
7.3 g
Calories
4029
403

 Source: Adapted from Moje Wypieki and 'The Gluten Free Almond Flour Cookbook', Elana Amsterdam