One of the biggest complaints we have about people with diabetes cakes is that they are so dry. Baking without sugar is a challenge when things do not brown well without sugar and they are too dry without sugar. I have a great recipe for Mandarin Orange Cake I had and tweaked until I came up with a diabetic version that is moist and pleases the palate.
By adding Stevia *, add a little extra sweetness. Stevia is quite expensive, but two packages have everything you need. The addition of mayonnaise adds moisture and texture. If the cake from the oven and prick with a fork, be generous with picks. This makes a wonderful sauce to go in the cake so moist. Even my husband who hates everything that is made without sugar, ate two or three pieces of this pie. My sixteen years old granddaughter found it.
Diabetic mandarin'S CAKE
CAKE:
A cup of granular Splenda + 2 packets Stevia
1 cup flour
1 tsp bicarbonate of soda
1 / 2 teaspoon salt, optional
1 tablespoon mayonnaise
11 oz can mandarin
Topping:
1 / 4 cup + 2 tablespoons Splenda Brown Sugar Blend
2 1 / 2 to 3 tablespoons butter
3 tablespoons milk
To make cake: Drain oranges and rinse with tap water, drain again. Put the egg in a large bowl and break it with a fork. Add Splenda and mix well. Add Stevia, flour, baking soda and salt, if desired. Mix all together to mix. Add the mayonnaise and oranges. Beat on low speed with an electric mixer for 3 minutes.Spray an 8x8-inch square pan with nonstick cooking spray. Pour batter into pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in center comes out clean. Remove from oven.Using a fork, prick the top of the cake. Pour hot topping over cake. Serve warm.
For topping: Combine all topping ingredients and bring to a boil in a small saucepan. Pour at once over the warm cake.
Note: Add 1 / 2 cup chopped pecans to the cake batter before baking, if desired. Add pecans, if you can eat nuts, is an excellent way for diabetics to their fiber and protein levels increase in this recipe.
* Stevia is a great sugar-free products. It is a natural product, but do not hold heat so well, that's why I combined with Splenda.
Enjoy!
By adding Stevia *, add a little extra sweetness. Stevia is quite expensive, but two packages have everything you need. The addition of mayonnaise adds moisture and texture. If the cake from the oven and prick with a fork, be generous with picks. This makes a wonderful sauce to go in the cake so moist. Even my husband who hates everything that is made without sugar, ate two or three pieces of this pie. My sixteen years old granddaughter found it.
Diabetic mandarin'S CAKE
CAKE:
A cup of granular Splenda + 2 packets Stevia
1 cup flour
1 tsp bicarbonate of soda
1 / 2 teaspoon salt, optional
1 tablespoon mayonnaise
11 oz can mandarin
Topping:
1 / 4 cup + 2 tablespoons Splenda Brown Sugar Blend
2 1 / 2 to 3 tablespoons butter
3 tablespoons milk
To make cake: Drain oranges and rinse with tap water, drain again. Put the egg in a large bowl and break it with a fork. Add Splenda and mix well. Add Stevia, flour, baking soda and salt, if desired. Mix all together to mix. Add the mayonnaise and oranges. Beat on low speed with an electric mixer for 3 minutes.Spray an 8x8-inch square pan with nonstick cooking spray. Pour batter into pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in center comes out clean. Remove from oven.Using a fork, prick the top of the cake. Pour hot topping over cake. Serve warm.
For topping: Combine all topping ingredients and bring to a boil in a small saucepan. Pour at once over the warm cake.
Note: Add 1 / 2 cup chopped pecans to the cake batter before baking, if desired. Add pecans, if you can eat nuts, is an excellent way for diabetics to their fiber and protein levels increase in this recipe.
* Stevia is a great sugar-free products. It is a natural product, but do not hold heat so well, that's why I combined with Splenda.
Enjoy!
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