Replay! Sugar Free Low Carb Almond Pound Cake

I posted this recipe once before, but that time around I didn't make a glaze to go on top.  Yesterday I made this cake again and decided to use Splenda to make a nice glaze for the top of the cake.  I felt it really added to it and as a matter of fact I just finished a slice with a fresh, hot cup of coffee.  Enjoy!



Sugar Free  Low Carb Almond Pound Cake

1 stick (1/2 c) butter, room temp
1/2 c cream cheese (not fat free)
1 c Splenda 
5 large eggs
2 c almond Flour
1/2 c Cake Ability*
1 t almond extract
1 t vanilla extract


Cream butter, cream cheese and splenda.  Add eggs, one at a time, beating well after each.

Mix the Cake Ability* in with the ground almonds or almond flour.  Add the batter to the almond mixture a little at a time while beating.  Add the extracts.

Pour or spoon into a greased 9" Springform pan, bundt pan, ring pan or even round pans.  Bake at 350 for approximately 50-55 minutes. (Check early if your oven runs hot, my latest cake only took about 47 minutes.)

I mixed about a 1/2 cup of Splenda with a bit of heavy cream and a drop of almond extract to make a lovely glaze to drizzle over the cake.  This is an option if you are interested too!



*2014 - I had a reader comment that this didn't turn out for her and that it tasted too much like baking soda.  Which I feel terrible about - because who wants to waste all these ingredients!   However, as you can tell from my personal photos, I've made this cake many times since 2009.   I've used this recipe for 5 years now (2009 - 2014) and it's turned out for me.

Originally back in the early to mid 2000's there was a product called Cake-Ability that could be used in this recipe.  When they stopped making it, people had to come up with a substitute.  The substitute was;


Cake-Ability

1/4 cup egg white powder (like JustWhites)
1 teaspoon xanthan gum
1 tablespoon baking soda
1 Vitamin C tablet - crushed

Mix.  Store air-tight.  Use when called for in recipes. 

You mix this together in a coffee grinder and when your recipe calls for Cake-Ability you can use this substitute.  This particular recipe called for 1/2 cup Cake-Ability.    When I make up the substitute I usually triple or quadruple it and keep it in a jar or baggy in my pantry and use what I need.   In this cake, 1/2 cup.


With low-carb, sugar free baking the recipe can change SO MUCH with different product brands.  I am just thinking out loud here, but I wonder if the taste and texture of the cake changes depending on the brands of everything else used?  I'm not sure of the answer.  I went back to my recipe book and yes, this is the recipe I've used since November of 2009.  Low carb and sugar free baking can be tricky!

Homemade Turnip Fries

Many different diets and WOE's (way-of-eating) frown on potatoes because of the starch/sugar effect.  Instead, suggesting that cauliflower and turnips make good alternatives to the 'mashed' version.  But what if you are craving french fries?  Then, consider Turnip Fries! 

They will not get as crispy as a traditional fry made with potatoes, but they are so good!  And you can put whatever spices on them you would like.  We 'spice them up' in our family with a variety of ground spices including a little onion powder, garlic salt, cayenne, chipolte, chili powder, etc.  but this week I just wanted plain old fries.



Turnip Fries

Turnips - peeled and sliced just as you would for thin french fries
natural sweetener if you want more of a fast food flavor
Salt
Oil to fry

Heat the oil while you peel and slice your turnips.  About 1 medium turnip per person being served.  If you wish, you can sprinkle just a touch of natural sweetener over the turnip fries before they are cooked.  This is about 1/4 teaspoon per medium turnip.  Not much at all.  Do not over do it!  This gives them 'almost' a fast food fry taste in the end. 

When the oil is hot and sizzles when a single fry is dropped in, then the oil is ready.  Turn it down to about medium high and add your turnips.   Because they do not turn brown like potatoes and because they don't get as crisp as potatoes, you'll want to fry these longer than the 2-3 minutes that potatoes would take.  I fried mine about 8 minutes.  Drain completely on paper towels and salt while hot, fresh out of the oil.  Serve as you would fries. 

A raw turnip

Turkey Wrap with Hummus and Avocado

The night before last I made wraps for dinner.  I've never made this particular blend of ingredients before, but my husband, who loves roasted red pepper hummus, declared it a keeper and took an extra wrap to work the next day for lunch.  My 16-year-old daughter is not a fan of hummus so she asked if I would make hers with ranch.  Both were deemed fabulous so I give them to you with a 'thumbs up' from my family.

 Turkey Wrap with Hummus and Avocado

1 container Roasted Red Pepper Hummus *or homemade
4 flour tortillas or wraps
4 leaves romaine or red leaf lettuce
1 beefsteak tomato, sliced into 8 slices
1 lb. oven roasted turkey breast, sliced
1/2 lb. swiss cheese (I used Provolone on my daughters as she wanted Ranch and no hummus)
1 medium avocado, sliced thin

Spread the hummus mixture on one full side of each tortilla or wrap.  Top with a large lettuce leaf, add 2 slices tomato and 2-3 slices avocado to each.  Layer on 3-4 slices turkey and a slice of cheese.  Roll  up each tortilla wrap, tucking in the ingredients as you roll.  Place seam side down on the serving dish.  If your tortillas were small or they are really full, secure the seam with toothpicks.

Slice each diagonally to serve. 

Spread the tortilla or wrap with hummus

Topping the wraps. Mmmm avocado!

*Quick homemade red pepper hummus: 14 oz. can garbanzo beans - drained.  Blend in a food processor with 1/4 c roasted red peppers and about 2 tablespoons lemon juice.

Southwestern Masa Cup Appetizers

Because I'm not a fan of any sports and because we just moved here and I don't really know anyone yet, the fact that there is a 'really big game' coming up was and is lost on me.  I don't know many of my neighbors yet, but I imagine by next year we might have a football party to attend (or host ourselves once we get the basement family room finished!).

This is an appetizer I would serve as it's an individual cup so it's easier than a dip.  Masa is available at almost any grocery store (I bought mine from Walmart) but you can order it online  as well.

 




Southwestern Masa Cup Appetizer

Masa Cups

2 cups corn masa flour
2/3 cup Crisco® Butter Shortening Sticks
4 to 6 tablespoons cold water
1/4 teaspoon salt

Guacamole

2 ripe avocados, peeled and seeded
1/3 cup diced tomatoes
2 tablespoons minced red onion
1 tablespoon chopped cilantro
1 tablespoon fresh lime juice
1/4 teaspoon garlic powder
Salt and pepper, to taste

Top with:
3/4 cup crumbled queso fresco or salted farmer's cheese
Cilantro leaves

Preheat oven to 350°F. Place masa flour into a medium bowl. Cut in shortening using pastry blender until pea-sized chunks are formed. Sprinkle with water, one tablespoon at a time, tossing lightly with a fork until dough comes together to form a ball. Divide dough into 24 pieces. Roll into balls. Press into mini-muffin pans. Use a round measuring teaspoon to make a well in center of each masa cup. Bake 15-18 minutes or until golden. Cool completely in pans.

While they cool, mix the guacamole. Mash avocado in a small bowl. Add tomato, onion, cilantro, lime juice and garlic powder mixing to combine. Season to taste with salt and pepper. Spoon 1 tablespoon guacamole into each masa cup. Top each with a sprinkle of cheese and a cilantro leaf.

Italian Lettuce Salad

I'm late!  Normally I put up the days recipe first thing in the morning but today has been a little bit more unusual than some, and busier than others.  It is 1:45 pm and to be honest I'm just now having breakfast.  Leftover Homemade Cream of Mushroom Soup from last night.  But because I'm pressed for time (leaving in 15 minutes to get my daughter from school) I can't upload the photos and post the recipe so that one will wait.

Instead, I have this very simple lettuce salad to post.  Remember, all my posted recipes are guidelines.  Use what you want but for heaven's sake, leave out an ingredient if you or your family hate it.  The idea is to play with your food.  Make it your own favorite way. 

I am swamped today so this may very well be our dinner tonight too!

Italian Lettuce Salad

1 head romaine lettuce, cut into 1-inch squares
1/4 lb sliced pepperoni, chopped
1/3 c drained sliced pimientos
1/3 c chopped red onion
1 1/2 c drained, rinsed, and chopped canned artichoke hearts
3 T red or white wine vinegar
1/4 c olive oil
1/2 t salt
1/4 t fresh-ground black pepper
1/2 c grated Parmesan

Mix the vegetables and pepperoni first.  Mix the vinegar, oil, salt and pepper. Add to the salad.  Toss and top with Parmesan.  Delicious!!