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! .
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