4. Oktober 2015

Lemon Cake With Earl Grey Icing (Diabetic friendly)

Finding diabetic friendly baking recipes isn't easy but really high requested nowadays. So I thought that I'm going to share my recipe with the world (the basic ideas are from a book called: "The No Sugar Recipe Book" by David Gillespie).

The first recipe I'm going to share with you is this "Lemon Cake With Earl Grey Icing"

You will need:

For the cake:

125g unsalted butter, chopped and softened
135g birch sugar
2 tablespoons finely grated lemon zest
2 eggs
185g self-raising flour, sifted
100ml milk 

For the earl grey icing:

1-2 earl grey teabag(s) 
(depends on how strong you want the flavour to be)
100ml boiling water
135g birch sugar
1/4 teaspoon cream of tartar
2 egg whites

Preheat the oven to 180ºC (356 F). Grease and line the 20cm baking tin or you can use large muffin tin holes. 

Beat the butter, sugar and lemon zest with an electric mixer (or a wooden spoon) until light and creamy. Add one egg at a time, beating well after adding each one. Alternately fold in the flour and milk and add into the already prepared tin(s). Bake the cakes for 30-35 minutes (20-25 min. if you bake it in muffin tins) or until cooked when tested with a skewer. Leave to cool in the oven for 5-10 minutes so the cake doesn't collapse and then take it out of the oven. Remove the cake from the tin and leave it to cool on a wire rack.

For the icing, put the teabag(s) and boiling water into a small saucepan and stand for 5-10 minutes. Remove the teabags and discard. Add the dextrose and cream of tartar to the pan and bring to a boil over medium heat, then continue to  boil until the liquid reaches soft ball stage (121ºC). Whisk the egg whites with the clean and dry electric mixer until soft peaks form. With the motor running, gradually pour in the dextrose syrup, whisking for 5-6 minutes or until the mixture is thick and glossy. Spread the icing on the cooled cake(s). 

For the finishing touches sprinkle some lemon zest on top of the now finished cake. 


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