I just made these last night but with Coconut extract!! They were great, if I would have had some natural coconut I would have toasted it for the top, but I didn't, so I had one tsp of coconut extract left so I thought, I will try that before orange..YUMMMYYYY and yes they are so presentable and look great as well as taste great. This weekend, I am going to make a couple different variations of them, definately the orange, and I am not sure which other kind I will make!!

Thanks for sharing the recipe!!!

BTW, I ate one this morning for breakfast and it filled me up!!! That is the beauty with Almond Flour and such, one is enough, you dont have to eat 6 (light Krispy Kremes here in the states) to be satisfied.
Cindy

I made these over the weekend and they were awesome...a little eggy, but the flavour was wonderful!

I will definately make these again. Thanks so much for the recipe!

Happy

I have a question please from someone who's made this recipe or knows the answer -- how much zest would you use? I ask because I have frozen zest in 1 teaspoon amounts and I would have to use this. But, to be honest - I don't know how much to use.

Thanks so much! *Ü*

Hi: SSin-Deb

To answer your question about the amount of zest, this is what I have found:
1 medium lemon = 1 Tablespoon of zest
1 medium orange = 2 Tablespoons of zest

So, if you are making it with the orange you will need 6 Teaspoons, ( there is 3 tsp. in 1 tblsp).
Hope this helps.

Thank you so much Mumof4boys! I appreciate your help with this! *Ü*

FYI, all and sundry. Sour Cream (in North America, either US or Canada) is readily measured in liquid/volume form. 4 Fluid Ounces IS 1/2 Cup.

If stuck with milliliters like we are here in Canada quite often, the closest equivalent generally used is 125mL for 1/2 Cup. Technically it's about 240mL converted but that looks odd on the container so marketing has decreed that they're usually packaged as 250mL or 500mL (approx 1 full Cup measure OR 8 Fluid Ounces OR 16 Tablespoons).

If using a kitchen scale, you'll often find that 250mL of most liquids or semi-solids (sour cream, butter, even cream cheese, etc.) is approximately 250g in weight. Convenient, because that means 1 Pound (454g) of butter (for example) is approximately 2 Cups or 16 Fluid Ounces (when melted) or 16 ounces (when weighed). This works mostly for liquids and semi-solids, not for dry measures. Dry stuff weighs differently.

Fun, eh?

I cant seem to find almond flour. I've looked in the baking section of local supermarket as well as the natural section. Can you make it with a coffee grinder?

I grind whole almonds in my food processor but it generally comes out coarser than the store bought flour. Maybe try to grind slivered almonds for a finer flour...?

I think the roasted (unsalted) ones work pretty well to grind, too. Not sure if the coffee grinder would work - I'd give it a try if you don't have a food processor.

Try looking for ground almonds instead - they can usually be found alongside the whole almonds and other nuts in the supermarket - ground almonds and almond flour are the same thing, but with a different name.

I made these and they were gorgeous. There was a bit left over and I turned it into half a sandwich cake which my husband loved with a little jam and cream in the middle.

I also tried it in the breadmaker. Again a great result but a little on the heavy side compard with the small cakes.

Any suggestions for lightening the recipe a little for the breadmaker?

Hi Gay,
I'm puzzled as to why you'd want to put this mix into a breadmaker - it works just fine made as it is, either for little buns or baked in bigger tins as a sandwich cake. The pounding that it would get in a breadmaker is bound to make it heavy - so much kneading is only suitable for dough mixtures with yeast.
If you look through the recipes, you'll find many that will work well in a machine, although even then, LC bread-making (in my experience) is an art that seems to require an inordinate amount of luck thrown into the mix!!!
Babs

Lol Babs

My breadmaker has a cake routine, just mixing and baking. I can't see that it's any different to baking a cake in the oven except that I can split it into 2 in the oven. I must admit I do like being able to throw everything in and forget it

I will try it in a cake tin as my breadmaker is in use experimenting at the moment.

How Many Carbs Do These Cakes Have?

"My breadmaker has a cake routine, just mixing and baking."
I'd say that the cake routine works best for real flour - LC ingredients are a bit more fragile (no gluten or 'sticking' power) and that may be the reason why it doesn't work so well.
When you get to making more LC breads too, you may find that what works for ordinary flour mixes is turned on its head for LC and you end up with something that neither resembles bread nor is remotely edible by any standards. Be prepared for some frustration and a lot of experimentation - a rich supply of ingredients is a help, too
Babs