Individual Lemon Cake (or Orange or Lime)
 

This was hubby's breakfast today and he said I could make it again any old time. From him, that translates as :thup: He was asking for a lime version before he even finished the lemon one today. :idea: I only tasted a smidgeon, as I'm not eating many carbs these days, but I thought it was quite good too. :yum: Not very sweet, so if you like cake real sweet, you may want to add more liquid sweetener to yours. ;) This is pictured here: http://buttoni.wordpress.com/2011/0...or-orange-cake/

I don’t like having cake leftover offering repeated temptations, so I’m developing individual versions that just serve one person (or 2) so when it’s gone, it’s gone. :) I like this served warm with butter for breakfast, or iced for dessert. Though this one is done with lemon flavoring, you could also do this with orange zest and orange extract. When doing citrus desserts, rather than extacts, I like to use Boyajian Citrus Oils. They pack a stronger flavor punch and the tiny bottles last forever it seems. I have seen this at high end grocery stores, but ordered my set of lemon-lime-orange direct from Boyajian on-line some years ago. I absolutely LOVE the stuff for baking! This recipe is not suitable until the grains rung of OWL.

INGREDIENTS:

1 T. melted butter, unsalted
2 egg, beaten
¼ tsp. Boyajian lemon oil (or 1/3 tsp. lemon extract)
1 tsp. grated lemon zest
2 T. golden flax meal
2 T. almond flour
2 tsp. oat fiber
3 drops liquid Splenda
2 pkts. stevia sweetener
½ tsp. baking powder

DIRECTIONS: In a 4″ ramekin or small bowl, melt the butter in a microwave for 30 seconds. Beat in the egg, liquid Splenda and lemon oil. Add lemon zest and stir again. Now add dry ingredients and stir until batter is smooth. Microwave on HI for about 1 minute 10 seconds or until done in the center. Tip out onto plate, slice and serve. This would be good with a lemon cream cheese frosting. See my Lime Frosting and just substitute lemon zest/juice: http://buttoni.wordpress.com/2010/10/16/lime-frosting/

NUTRITIONAL INFO: Makes 1 serving which contains:

337 calories
29.5 g fat
14.1 g carbs, 9.5 g fiber, 4.6 g NET CARBS
12 g protein
571 mg sodium

24% RDA Vitamin A, 28% B12, 31% calcium, 26% copper, 37% iron, 20% magnesium, 21& manganese, 41% phosphorous, 24% riboflavin, 35% selenium, 25% thiamin, 15% zinc, 191mg potassium

Ooooh. I will have to give that a whirl. I have a baked version (here ), but never tried a microwave version. Might be good when I'm in a rush!

Mmm, yours looks good, too, Krys. Yeah, I'm really having fun with my modified MIM microwave quickies, I call 'em. Today, it's the lime version hubby asked for yesterday. He's buying me a bag of fresh limes at Sam's as we "speak". :) I'll post a pic if that one comes out good. Sometimes lime doesn't work in everything.

I LOVE lime...almost as much as lemon. Mmmm key lime cakes. Nom nom nom!!!!

It came out pretty good in the lime version, Krys. Had to increase the sweetener a bit for the lime cake, however.

http://buttoni.wordpress.com/2011/0...dual-lime-cake/

That cake looks great! Where do you get the oat fiber, Peggy?

Lauren, I order mine from Honeyvillegrains.com in the 4# bag if I remember right (might be 5#, not sure). Keeps well without refrigeration. You use very small amounts in recipes, but Netrition sells it in smaller bags if you prefer to test it a bit before buying a large bag. I don't know anything about the brand they are carrying however.

If you've never used it before, I would err on the side of using very small amounts in your recipes to start out. I have never used over ¼ c. in ANYTHING.....usually only 1T. in a small cookie or muffin recipes. If I like the result, I increase by 1T. more the next baking to find the right amount for the desired result. It tends to dry things out if you overdo, so too much in shugar cookies rersults in a crumbled mess in your hand. :( And don't breathe in when pouring/dipping it up as it's very fine dust. :) But it definitely adds wonderful texture to cake and "flour/oat" flavor to pastry and cookies. :) Happy experimenting and keep those fantastic desserts coming, girl! LOVE your sweets!

Individual Orange Cake
 

Tested out a new heart-shaped glass baking dish I bought today for making cakes and gelatin molds. It's so cute. And this cake came out real good, too! :yum: .
http://buttoni.wordpress.com/2011/1...al-orange-cake/

I don’t like having cake leftover offering repeated temptations, so I’m developing individual versions that just serve one person (or 2) so when it’s gone, it’s gone. I like this served warm with butter for breakfast, or iced for dessert. When doing citrus desserts, rather than extracts, I like to use Boyajian Citrus Oils. They pack a stronger flavor punch and the tiny bottles last forever it seems. I have seen this at high end grocery stores, but ordered my set of lemon-lime-orange direct from Boyajian on-line some years ago. I absolutely LOVE the stuff for baking! This recipe is not suitable until the grains rung of OWL.

INGREDIENTS:

1 T. melted butter, unsalted
2 eggs, beaten
1/8 tsp. Boyajian Orange Citrus oil (or ¼ tsp. orange extract)
1 tsp. grated orange zest
2 T. golden flax meal
2 T. almond flour
2 tsp. oat fiber
6 drops liquid Splenda
2 pkts. stevia sweetener
½ tsp. baking powder

DIRECTIONS: In a 4″ ramekin or 5″ glass baking dish, melt the butter in a microwave for 30 seconds. Beat in the egg, liquid Splenda and Boyajian orange oil. Add orange zest and stir again. Now add dry ingredients and stir until batter is smooth. Microwave on HI for about 1 minute 20 seconds or until done in the center. Cool a minute and using a knife tip, gently loosen and tip out onto plate. Slice and serve or frost if desired. This is good with my orange cream cheese frosting with a couple tablespoons of whipped cream blended in.

OPTIONAL FROSTING: 4 oz. cream cheese, liquid Splenda to taste (5-6 drops), 1 tsp. orange zest, 1 T. juice of orange This adds .5 Net Carb per tablespoon to the numbers below.

NUTRITIONAL INFO: Makes 2 servings with each containing: (this does not include the frosting)

168 calories
15 g fat
7.05 g carbs, 4.75 g fiber, 2.3 g NET CARBS
6 g protein
280 mg sodium

12% RDA Vitamin A, 14% B12, 15% calcium, 13% copper, 18% iron, 10% magnesium, 10% manganese, 20% phosphorous, 12% riboflavin, 17% selenium, 12% thiamin, 7% zinc, 95 mg potassium

Here's a pic of the lime version I did some time ago. Cake recipe is the same subbing in lime juice and lime zest where appropriate. Thought I'd already posted this pic here.

Wonder if you could switch out the oat fiber with psyllium husks? For less carbs??

No! Psyllium wouldn't work here, the texture would be all wrong. I'm willing to bet that coconut flour would be a good substitute :thup: although the carbs wouldn't be reduced, they'd end up the same.

Ok, thank you. I don't have any oat fiber, but I do have psyllium husks and coconut flour. I think I'll pass on trying this recipe until I get the ingredients I need.

This looks good but I don't have liquid Splenda or packets of stevia sweetener. I do have liquid sucralose, granulated xylitol, erythritol & monk fruit (Lakanto golden), & erythritol & stevia (Pyure). How would I sub any of these for the Splenda & stevia in the recipe?

Thanks!