Ingrédients pour Diabetic Orange Nut Cake
- Margarine
- Splenda Brown Sugar Blend
- Splenda Granular
- Egg
- Whole Wheat Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Cinnamon
- 1/2 cup fresh orange juice
- Orange Extract
- 1 cup chopped walnuts or pecans
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Comment préparer Diabetic Orange Nut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the sugar substitute and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the orange zest, orange juice, and chopped nuts.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar substitute (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
19g
Fat
9g
Carbs
7g
