Diabetic Birthday Cake Recipes Biography
Source(google.com.pk)
Ingredients
Cake
2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup granulated sugar*
1/2 cup packed brown sugar*
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup fat-free milk
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
2/3 cup mashed banana
1/4 cup canola oil
1 teaspoon vanilla
Ganache
3 ounces dark chocolate, chopped
1/4 cup fat-free half-and-half
Directions
Cake Preheat oven to 325 degrees F. Generously grease and flour a 10-inch fluted tube pan; set pan aside. In large mixing bowl stir together flours, granulated and brown sugar, baking powder, cinnamon, salt, and baking soda.
Cake In medium bowl combine milk, eggs, banana, oil, and vanilla. Add egg mixture all at once to flour mixture. Beat with an electric mixer on medium to high speed for 2 minutes. Spoon batter into prepared pan; spread evenly.
Cake Bake about 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on a wire rack.
Ganache In a small microwave-safe bowl combine chocolate and half-and-half. Microwave, uncovered, on 50% power (medium) for 1 minute. Let stand for 5 minutes. Stir until completely smooth. Let stand to thicken slightly. Spoon evenly atop cooled cake.
Tip
*Sugar Substitutes Choose Splenda Sugar Blend for Baking to substitute for the granulated sugar. Choose Splenda Brown Sugar Blend for Baking to substitute for the brown sugar. Follow package directions to use product amount equivalent to 1/2 cup granulated or brown sugar.
*Sugar Substitutes Nutrition analysis per serving: same as above except 177 calories, 27 g carbohydrate, 10 g total sugar, 175 mg sodium, 5% calcium Exchanges .5 other carb Carb Choice: 2
Nutrition Facts Per Serving:
Blackcurrant teabread
Ingredients
Serves: 12
340 g (12 oz) self-raising flour
1 tsp baking powder
50 g (1¾ oz) unsalted butter, cut into small pieces
100 g (3½ oz) light muscovado sugar
150 g (5½ oz) fresh blackcurrants
3 tbsp chopped fresh mint
150 ml (5 fl oz) orange juice, or as needed
Add to shopping list
Print, email, send to mobile, or buy with online supermarkets.
Email list
Method
Prep:20min › Cook:1hr15min › Ready in:1hr35min
Preheat the oven to 180ºC (350ºF, gas mark 4). Grease and line a 900 g (2 lb) loaf tin. Sift the flour and baking powder into a bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, and make a well in the centre.
Put the blackcurrants and mint into the well in the dry ingredients and pour in the orange juice. Gradually stir the dry ingredients into the liquid until everything is thoroughly combined. The mixture should be soft, so add 1–2 tbsp more orange juice if necessary.
Turn the mixture into the prepared tin and smooth the top. Bake for about 1 ¼ hours or until risen, brown and firm to the touch. If the loaf looks as though it is browning too much after about 50 minutes, place a piece of foil loosely over the top.
Leave the teabread to cool in the tin for 5 minutes, then turn it out onto a wire rack to cool completely. This teabread is best left overnight before serving, and can be kept in an airtight tin for up to 3 days.
Some more ideas
Make blueberry teabread by substituting fresh blueberries for the blackcurrants. * For cranberry pecan teabread, substitute roughly chopped fresh cranberries for the blackcurrants. Replace the mint with ½ tsp ground cinnamon, sifting it with the flour, and stir in 100 g (3½ oz) pecan nuts with the sugar.
Plus points
Blackcurrants are an excellent source of vitamin C – weight for weight, they contain 4 times as much vitamin C as oranges. They also provide useful amounts of potassium, and are rich in a group of phytochemicals called bioflavonoids, which may help to protect against heart disease. * The oils menthol, menthone and menthyl acetate, responsible for the characteristic flavour of mint, are believed to have powerful antiseptic properties. Naturopaths prescribe mint to help to relieve toothache, stress headaches and digestive problems.
Each serving provides
Good source of vitamin C. Useful source of potassium, vitamin B1.
Ingredients
Cake
2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup granulated sugar*
1/2 cup packed brown sugar*
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup fat-free milk
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
2/3 cup mashed banana
1/4 cup canola oil
1 teaspoon vanilla
Ganache
3 ounces dark chocolate, chopped
1/4 cup fat-free half-and-half
Directions
Cake Preheat oven to 325 degrees F. Generously grease and flour a 10-inch fluted tube pan; set pan aside. In large mixing bowl stir together flours, granulated and brown sugar, baking powder, cinnamon, salt, and baking soda.
Cake In medium bowl combine milk, eggs, banana, oil, and vanilla. Add egg mixture all at once to flour mixture. Beat with an electric mixer on medium to high speed for 2 minutes. Spoon batter into prepared pan; spread evenly.
Cake Bake about 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on a wire rack.
Ganache In a small microwave-safe bowl combine chocolate and half-and-half. Microwave, uncovered, on 50% power (medium) for 1 minute. Let stand for 5 minutes. Stir until completely smooth. Let stand to thicken slightly. Spoon evenly atop cooled cake.
Tip
*Sugar Substitutes Choose Splenda Sugar Blend for Baking to substitute for the granulated sugar. Choose Splenda Brown Sugar Blend for Baking to substitute for the brown sugar. Follow package directions to use product amount equivalent to 1/2 cup granulated or brown sugar.
*Sugar Substitutes Nutrition analysis per serving: same as above except 177 calories, 27 g carbohydrate, 10 g total sugar, 175 mg sodium, 5% calcium Exchanges .5 other carb Carb Choice: 2
Nutrition Facts Per Serving:
Blackcurrant teabread
Ingredients
Serves: 12
340 g (12 oz) self-raising flour
1 tsp baking powder
50 g (1¾ oz) unsalted butter, cut into small pieces
100 g (3½ oz) light muscovado sugar
150 g (5½ oz) fresh blackcurrants
3 tbsp chopped fresh mint
150 ml (5 fl oz) orange juice, or as needed
Add to shopping list
Print, email, send to mobile, or buy with online supermarkets.
Email list
Method
Prep:20min › Cook:1hr15min › Ready in:1hr35min
Preheat the oven to 180ºC (350ºF, gas mark 4). Grease and line a 900 g (2 lb) loaf tin. Sift the flour and baking powder into a bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, and make a well in the centre.
Put the blackcurrants and mint into the well in the dry ingredients and pour in the orange juice. Gradually stir the dry ingredients into the liquid until everything is thoroughly combined. The mixture should be soft, so add 1–2 tbsp more orange juice if necessary.
Turn the mixture into the prepared tin and smooth the top. Bake for about 1 ¼ hours or until risen, brown and firm to the touch. If the loaf looks as though it is browning too much after about 50 minutes, place a piece of foil loosely over the top.
Leave the teabread to cool in the tin for 5 minutes, then turn it out onto a wire rack to cool completely. This teabread is best left overnight before serving, and can be kept in an airtight tin for up to 3 days.
Some more ideas
Make blueberry teabread by substituting fresh blueberries for the blackcurrants. * For cranberry pecan teabread, substitute roughly chopped fresh cranberries for the blackcurrants. Replace the mint with ½ tsp ground cinnamon, sifting it with the flour, and stir in 100 g (3½ oz) pecan nuts with the sugar.
Plus points
Blackcurrants are an excellent source of vitamin C – weight for weight, they contain 4 times as much vitamin C as oranges. They also provide useful amounts of potassium, and are rich in a group of phytochemicals called bioflavonoids, which may help to protect against heart disease. * The oils menthol, menthone and menthyl acetate, responsible for the characteristic flavour of mint, are believed to have powerful antiseptic properties. Naturopaths prescribe mint to help to relieve toothache, stress headaches and digestive problems.
Each serving provides
Good source of vitamin C. Useful source of potassium, vitamin B1.
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