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[mirriancash]

Diabetic Carrot Cake

INGREDIENTS:

1 ½ cups all-purpose flour

⅔ cup flax-seed meal

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

½ teaspoon baking soda

¼ teaspoon salt

3 cups finely shredded carrot (about 6 medium carrots) (see Tip)

1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten

½ cup granulated sugar (see Tip)

½ cup packed brown sugar (see Tip)

½ cup canola oil

1 Coarsely shredded carrot

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Fluffy Cream Cheese Frosting

2 ounces softened reduced-fat cream cheese (Neufchâtel)

½ teaspoon vanilla

¼ cup powdered sugar

1 ½ cups frozen light-whipped dessert topping

Directions

Step 1;

Preheat oven to 350 degrees F. Grease and lightly flour two 8x1-1/2- or 9x1-1/2-inch round cake pans; line bottom of pans with waxed paper or parchment paper. Grease and lightly flour the waxed paper or parchment paper and the sides of the pans. Set aside.

Step 2

In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda and salt; set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter evenly among prepared pans, spreading evenly.

Step 3

Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.

Step 4

In a medium bowl, beat reduced-fat cream cheese (Neufchâtel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping.

Step 5

Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting; spread with the remaining frosting. If desired, garnish with coarsely shredded carrot.

Tips:

Tip: Be sure to finely shred the carrots to prevent them from sinking to the bottom of the pan during baking.

If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking in place of granulated sugar. Choose Splenda(R) Brown Sugar Blend for Baking in place of brown sugar. Follow package directions to use product amount that's equivalent to 1/2 cup granulated and brown sugars. Nutrition analysis per serving: same as below except 231 calories, 25 g carbohydrate, 186 mg sodium. Daily values: 3% calcium. Exchanges: 1 1/2 other carbohydrates. Carbohydrate choices: 1 1/2.

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[mirriancash]

Pineapple and spice financier (cake)

INGREDIENTS

185g butter, chopped

250g pure icing sugar, sifted

1 1/4 cups (125g) almond meal (we used Woolworths Macro almond meal)

2/3 cup (100g) plain flour

1/2 tsp ground cardamom

6 egg whites

50g glace ginger, finely chopped

1 tsp vanilla bean paste

1/2 pineapple, peeled, quartered lengthways, cored, thinly sliced

Sour cream, to serve

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PINEAPPLE SYRUP

1 cup (250ml) pineapple juice

1/2 cup (110g) caster sugar

METHOD

1.

Preheat oven to 190°C. Grease a 19cm square cake pan and line with baking paper. Place butter in a medium frypan over medium-high heat. Cook for 5-6 minutes until golden. Strain through a fine sieve, leaving brown sediment in pan. Set aside to cool slightly.

2.

Place icing sugar, almond meal, flour and cardamom in a large bowl. Whisk until well combined with no lumps. Whisk egg whites in another large bowl until frothy. Add to almond mixture, stirring until well combined. Stir in butter until combined.

3.

Add ginger and vanilla and stir to combine. Pour into prepared pan. Stand for 10 minutes. Arrange pineapple slices over batter in a fish scale design (without pushing pineapple into the batter). Bake for 1 hour 40 minutes or until a skewer inserted in the centre comes out clean.

4.

Meanwhile, for the pineapple syrup, place both ingredients in a medium saucepan over medium heat. Stir until sugar dissolves. Bring to the boil. Boil for 6-8 minutes until syrupy.

5.

Brush hot cake with half the hot syrup. Set cake and remaining syrup aside to cool. Serve cake with sour cream and remaining syrup.

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[mirriancash]

Spiced pear cake with butterscotch sauce

Drizzled with sticky sweet butterscotch sauce, this spiced pear cake drips of decadence.

Ingredients

200g butter, softened

1 cup raw caster sugar

4 eggs

2/3 cup plain flour

2 tsp baking powder

1 1/2 tsp mixed spice

1 cup almond meal

1/3 cup pecans, chopped

2 ripe beurre bosc pears

2 tsp raw caster sugar, extra

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Butterscotch sauce

1 cup firmly packed brown sugar

50g butter

1 cup pure cream

1 tsp vanilla extract

Select all ingredients

Direction:

Step 1

Preheat oven to 170°C/150°C fan-forced. Grease a 7cm-deep 20cm (base) cake pan. Line base and sides with baking paper. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture may curdle). Sift flour, baking powder and mixed spice over butter mixture. Add almond meal and pecans. Fold until combined.

Step 2

Spoon mixture into prepared cake pan. Smooth top. Cut pears into quarters. Remove core and thinly slice each quarter, leaving stalk and top of pear intact. Arrange over cake, overlapping slightly. Sprinkle with extra sugar. Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted in centre of cake comes out clean (cover with foil if over-browning). Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack.

Step 3

Meanwhile, make Butterscotch sauce. Place sugar, butter, cream and vanilla in a pan over medium heat. Cook, stirring, for 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Serve cake with sauce.

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