Prep 15 mins
Cook 25 mins
As in Graham Kerr, of course. Another of his recipes from his cookbook "Simply Splenda" published in 2004.
- 1 1⁄4 cups sifted cake flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup Splenda granular
- 1⁄2 cup sliced almonds, chopped
- 3 large egg whites, you just need the whites
- 1⁄4 teaspoon cream of tartar
- 1 tablespoon sugar
- 1⁄3 cup light olive oil
- 1⁄4 cup egg substitute
- 1⁄3 cup plain fat-free yogurt
- 2 teaspoons vanilla extract
- 2 teaspoons grated orange zest
- 1⁄2 cup fresh orange juice
- Heat oven to 350ºF with rack in center of oven. Coat a 9" bundt pan with cooking spray then dust lightly with flour.
- In a medium bowl, combine by whisking the flours, baking powder, baking soda, salt, Splenda and almonds.
- In another bowl, whip the egg whites until foamy then add the cream of tartar. Beat until soft peaks form then add the sugar. Continue beating until stiff peaks form. Set aside.
- In yet another bowl, a large one this time, combine the oil, egg substitute, yogurt, vanilla, orange zest and juice. Gently stir in the flour mixture. Stir a spoonful of the whipped egg whites into the batter to lighten then fold in the remaining.
- Pour into prepared pan and bake for 25 minutes or until cake is springy to the touch and a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before depanning & cooling completely on a rack.
This was really good! I actually added another teaspoon of orange zest, as per MGs recommendation. Using the beaten egg whites helps keep cake moist and light. Be sure to use cake flour and not regular flour, as it also helps the texture.Thanks, Susie, for posting a dessert diabetics can indulge in! :)
This was good but I'd like to have a bit more bite to the orange, hence the 4 stars instead of 5. Next time I think that I will play around with adding more zest and juice.