Email to Phyllis_ aka_ Filus      

Orange & Almond Cake

Source of Recipe

Great Healthy Food - Diabetes - by Azmina Govindji

ORANGE AND ALMOND CAKE
Exchanges
WW Points
Yield: 10 slices

- 3/4 cup all-purpose flour
- Pinch of salt
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup reduced-fat margarine, at room temperature
- 1/3 cup plus 2 tablespoons granulated sugar
- 1/3 cup ground almonds
- 1/2 teaspoon almond extract
- 2 teaspoons finely grated orange zest

Preheat the oven to 350 degrees F.

Lightly grease the base of an 8-inch non-stick baking pan
and line with parchment paper.

Sift the flour, salt and baking powder together. Beat the eggs until they are light and frothy. Beat the margarine and sugar together until smooth and creamy. Add the beaten eggs gradually, beating well between each addition. If the mixture shows any signs of curdling, beat in a little of the flour mixture.

Stir in the flour mixture together with the ground almonds, almond extract and orange zest and mix lightly to a thick, fluid (but not runny) consistency, adding a little orange juice or water if necessary.

Pour into the prepared pan, smooth the top, and bake in the center of the oven for about 45-50 minutes, or until a skewer comes out clean when inserted into the center.

Strip off the parchment paper and leave the cake to cool
on a wire rack.

One slice (1/10 of cake) equals: Calories: 122, Protein: 2 g, Fat: 6 g, Carbohydrate: 16 g, Fiber: 0 g, Cholesterol: 32 mg, Sodium: 99 mg ++++ Exchanges: 1/2 Starch, 2/3 Other Carbohydrate, 1 Fat ++++ WWP: 3

**To lower cholesterol use egg substitute equivalent to 2 eggs.