gluten free , low sugar , low fat ginger cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 137.4
- Total Fat: 4.6 g
- Cholesterol: 59.8 mg
- Sodium: 131.8 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.6 g
- Protein: 4.9 g
View full nutritional breakdown of gluten free , low sugar , low fat ginger cake calories by ingredient
Introduction
This is healthy, moist and keeps getting better over a week! This is healthy, moist and keeps getting better over a week!Number of Servings: 16
Ingredients
-
120gms gram flour(channa dal)
50gms brown rice flour
50gms other gluten free eg teff
4 eggs
50 gms butter
5-7 tabs sugar/sweeteners ( eg splenda/agave or xylitol)
1 tab molasses
2 medium carrots grated
150g low fat quark or yogurt
1 tsp xantham gum ( good for structure, not essential)
3 full tsp baking powder
6-8 nuggets of stem ginger in syrup chopped fine
1 and 1/2 tsp ground ginger
1/2 tsp nutmeg ground
1 tsp raw grated ginger ( can be from a jar)
good tab 0r 2 of ginger syrup from ginger jar or ginger wine.
Directions
Makes about 16 large slices. Heat oven to 180centigrade (moderate)
Preferably with electric beater, cream butter with powdered sugar/sweeteners until light. Separate the eggs , add the yolks only to the butter mixture and beat well. On the side, beat egg whites to firm peaks and set aside. To the butter and egg mixture, add in Quark and grated carrots and any liquid sweeteners, the ground ginger and nutmeg, the grated ginger, the ginger syrup and the cane molasses . Beat well.
Mix flours and salt and xantham gum together and either sift or beat out lumps before adding to the mixture. Beat well and taste for sweetness. Add in chopped stem ginger and beat. Add in baking powder and beat lightly. Last, gently fold in the whisked egg whites with a metal spoon to keep in the air . Pour into prepared cake tin and place in oven immediately for about an hour until cooked through. Best not to open the over for the first 45mins or preferably longer. Turn out and cool. This cake keeps well and stays moist – the flavour improves over several days if it lasts that long!
Number of Servings: 16
Recipe submitted by SparkPeople user LAWRENCE58.
Preferably with electric beater, cream butter with powdered sugar/sweeteners until light. Separate the eggs , add the yolks only to the butter mixture and beat well. On the side, beat egg whites to firm peaks and set aside. To the butter and egg mixture, add in Quark and grated carrots and any liquid sweeteners, the ground ginger and nutmeg, the grated ginger, the ginger syrup and the cane molasses . Beat well.
Mix flours and salt and xantham gum together and either sift or beat out lumps before adding to the mixture. Beat well and taste for sweetness. Add in chopped stem ginger and beat. Add in baking powder and beat lightly. Last, gently fold in the whisked egg whites with a metal spoon to keep in the air . Pour into prepared cake tin and place in oven immediately for about an hour until cooked through. Best not to open the over for the first 45mins or preferably longer. Turn out and cool. This cake keeps well and stays moist – the flavour improves over several days if it lasts that long!
Number of Servings: 16
Recipe submitted by SparkPeople user LAWRENCE58.