low fat walnut coffee cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 259.6
- Total Fat: 9.7 g
- Cholesterol: 45.5 mg
- Sodium: 127.9 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 1.7 g
- Protein: 4.5 g
View full nutritional breakdown of low fat walnut coffee cake calories by ingredient
Number of Servings: 12
Ingredients
-
For Cake:
rice flour- 200 g (can also be substituted with any other flour)
Walnuts - 120 g and a handful for decoration
Egg - 3 medium
Sugar - 160 g, I use unrefined brown, packed sugar, but any sugar will do
Carrots - 250 g (these need to be grates finely, but only grate them just before adding them to the mixture, otherwise they will loose their texture)
Baking powder - 2 tps
coffee essence - 125 ml (if you don't like coffee substitute with water, or if you don't find the essence I have been using cold brewed coffee, which also works)
For Icing:
Butter - 25 g unsalted
Icing sugar - 125g
soft cheese - 37.5 g (the original recipe asks for mascarpone cheese, I use low fat plain cheese, which might be the reason my icing never sets as well as others, but I still prefer it to the fattier version)
coffee essence - 3 tsp
Tips
This receipt is from a book called 'red velvet chocolate heartache' by Harry Eastwood. The whole book is wonderful and full of low-fat and gluten free desserts.
Directions
1. preheat oven to 180 celcius/350 farenheit/ gas mark 4; Line the bases of two 18 cm diameter x 5 cm deep loose-bottomed tins with baking parchment and spray with a little vegtable oil
2. place the flour and walnuts into a food processor and blitz them until well mixed (this can take 4 min and more)
3. in a large mixing bowl mix eggs and sugar until cappuccino coloured and tripled in volume, with electric whisk
4. add grated carrot and incorporate; add flower/walnut mix + baking powder and beat until combined; finally add coffee essence.
5. divide the mixture into 2 equal amounts and pour them into the tins. Put into oven for 30 min exactly. When done remove and allow to cool on a wire rack.
6. for the icing, whisk the butter soft, then add the icing sugar and whisk to a paste, then add the cheese and coffee essence.
7. place a layer of icing between the two cakes, once they are completely cooled. Once the cakes are stacked add another layer to the top cake and decorate walnuts. The quantities for the icing is little and will produce a thin layer, if you prefer more just double the quantities. Putting the icing into the fridge 15 min before applying it to the cake will help it to set.
Serving Size: one serving is a normal slice of cake
Number of Servings: 12
Recipe submitted by SparkPeople user AMIBIA.
2. place the flour and walnuts into a food processor and blitz them until well mixed (this can take 4 min and more)
3. in a large mixing bowl mix eggs and sugar until cappuccino coloured and tripled in volume, with electric whisk
4. add grated carrot and incorporate; add flower/walnut mix + baking powder and beat until combined; finally add coffee essence.
5. divide the mixture into 2 equal amounts and pour them into the tins. Put into oven for 30 min exactly. When done remove and allow to cool on a wire rack.
6. for the icing, whisk the butter soft, then add the icing sugar and whisk to a paste, then add the cheese and coffee essence.
7. place a layer of icing between the two cakes, once they are completely cooled. Once the cakes are stacked add another layer to the top cake and decorate walnuts. The quantities for the icing is little and will produce a thin layer, if you prefer more just double the quantities. Putting the icing into the fridge 15 min before applying it to the cake will help it to set.
Serving Size: one serving is a normal slice of cake
Number of Servings: 12
Recipe submitted by SparkPeople user AMIBIA.