darkcookie
Full Member
Carrot and Orange Cake
This was adapted by someone else on minimins: Stacey's Lemon Cake recipe into a Carrot and Orange cake and it worked really well. I poured the mixture into a large silicone muffin tray. Which makes 6 extremely large muffins & 3 small ones and is just 1 syn each or 10 syns for the entire recipe.
Ingredients
6 eggs, separated
9 tbsp Splenda
1 tsp vanilla extract - (I added orange)
2oz (56g) self raising flour - 9 syns
zest and juice of one orange - 1 syn
2 small carrots grated
2 teaspoons of cinnamon
1 teaspoon of nutmeg
for the topping:
quark mixed with some vanille or orange extract and a bit of sweetener
& rind of orange if required
Method
Preheat the oven to 200c or 400f
Whisk the egg whites until stiff
In another bowl mix together the egg yolks, sweetener, vanilla extract, cinnamon, nutmeg and juice and zest of orange. Add the flour
Fold in the egg white and add the grated carrot and whisk till all is combined.
Pour into one cake tin sprayed with some non stick spray
Or pour into individual a large sized muffin tray (silicone ones are the best). The mix will make one cake or 6 large muffin sizes. (I made 6 large muffins & 3 small ones)
Bake in the oven for about 20 mins until knife inserted in the centre comes out clean.
Cover with some foil if they brown too quickly.
Top with the quark topping for a yummy light carrot and orange cake.
They look like giant yorkshire puddings but are very filling - I have stuck some in the freezer (hope they defrost ok as Ive never frozen them before).
Hope that helps
Lyn
This was adapted by someone else on minimins: Stacey's Lemon Cake recipe into a Carrot and Orange cake and it worked really well. I poured the mixture into a large silicone muffin tray. Which makes 6 extremely large muffins & 3 small ones and is just 1 syn each or 10 syns for the entire recipe.
Ingredients
6 eggs, separated
9 tbsp Splenda
1 tsp vanilla extract - (I added orange)
2oz (56g) self raising flour - 9 syns
zest and juice of one orange - 1 syn
2 small carrots grated
2 teaspoons of cinnamon
1 teaspoon of nutmeg
for the topping:
quark mixed with some vanille or orange extract and a bit of sweetener
& rind of orange if required
Method
Preheat the oven to 200c or 400f
Whisk the egg whites until stiff
In another bowl mix together the egg yolks, sweetener, vanilla extract, cinnamon, nutmeg and juice and zest of orange. Add the flour
Fold in the egg white and add the grated carrot and whisk till all is combined.
Pour into one cake tin sprayed with some non stick spray
Or pour into individual a large sized muffin tray (silicone ones are the best). The mix will make one cake or 6 large muffin sizes. (I made 6 large muffins & 3 small ones)
Bake in the oven for about 20 mins until knife inserted in the centre comes out clean.
Cover with some foil if they brown too quickly.
Top with the quark topping for a yummy light carrot and orange cake.
They look like giant yorkshire puddings but are very filling - I have stuck some in the freezer (hope they defrost ok as Ive never frozen them before).
Hope that helps
Lyn
