Almond Cake

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

2/3 cup almond meal 2.4 oz
1 tbsp white rice flour 0.4 oz
1/3 cup tapioca flour/starch 1.6 oz
4 tsp baking powder 0.4 oz
1 tsp guar gum 0.2 oz
4 eggs size large, whites and yolks separated
1/2 cup sucanat 3.5 oz
1 tbsp lemon zest 4 lemons
4 tbsp pasta cooking water, warm 2 fl.oz
1/4 tsp salt
1/2 tsp cream of tartar 0.1 oz
2 tbsp amaranth flour 0.5 oz

Method

  1. Preheat the oven to 350°F (180°C).
  2. Combine the flours, tapioca, baking powder and guar gum or xanthan.
  3. In a bowl, beat egg yolks until thick and pale, gradually add ¼ cup (65 ml) of sugar while beating well. Add lemon essence, zest and water. Stir in the dry ingredients.
  4. In a small bowl, whisk the egg whites into stiff but wet peaks. When the egg whites turn frothy, add salt and cream of tartar, slowly add the remaining sugar, amaranth flour and beat. Fold the beaten eggs into the batter.
  5. Line a small, non-greased baking tray with parchment paper and pour in the batter.
  6. Bake for 25 to 30 minutes. Wait 15 minutes before turning the cake upside down onto a cloth to remove the paper.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

220

Fat

9 g

14 %

Saturated 1.5 g
+ Trans 0 g

8 %

Cholesterol

130 mg

Sodium

310 mg

13 %

Carbohydrate

29 g

10 %

Fibre

2 g

9 %

Sugars

17 g

Net Carbs

27 g

Protein

7 g

Vitamin A

5 %

Vitamin C

6 %

Calcium

18 %

Iron

12 %
More info

Claims

This recipe is :
Excellent source of  :
Phosphorus, Vitamin E
Good source of  :
Calcium, Magnesium, Manganese, Selenium, Vitamin B12
Source of  :
Copper, Fibre, Folacin, Iron, Niacin, Pantothenic Acid, Vitamin B2, Vitamin D, Zinc
Low  :
Saturated Fat
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Meat and Alternatives ½
Fats 1
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

High Calcium | Halal | Kosher | Low Saturated Fat | Vegetarian

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