About a year ago I made a cake, from the TV show Cook Yourself Thin. It was a moist lemon cake, and it had ground almonds instead of flour, and instead of eggs or oil it had poached then food-processed lemons (rind and all). Now, my mum wants this recipe and I cant find it for the life of me!
Also she has asked me to find her one that is a light chocolate cake, with 4 eggs seperated in it, and ground almonds, and it must have chocolate drops melted or cooking chocolate in it too.
So, I was just helping you wonderful people could help a girl out and help me find these recipes please?
Thanks!
Faith xox
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Rhapsody616 - said
December 18 2010 @ 10:49
Close as I can get!!
Almond Lemon Cake Ingredients:
* 2/3 cup vegan margarine
* 1 cup sugar
* 3 1/2 cups soy flour
* 3 1/2 Tblsp cornstarch
* 2 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1 1/2 cup almond milk or other non-dairy milk
* 1/2 cup lemon juice
* 1/2 tsp almond extract
* Zest from 1 lemon
Lemon Cake Directions:
1. Preheat oven to 350 degrees
2. Butter and soy flour a 9 x 12” pan or 2 9” round cake pans
3. Mix almond milk, almond extract and lemon juice and set aside to curdle
4. Cream butter and sugar
5. Combine flour, cornstarch, baking powder, baking soda and salt
6. Add dry ingredients, almond milk mixture, and lemon zest to butter mixture
7. Mix all ingredients together until just blended
8. Spread the batter evenly in the pan(s) and bake 35 to 45 minutes until slightly golden in color and firm in the center. The 9 x 12 pan will take longer to bake than the 9” rounds
9. Remove from pans and cool on racks
10. Chill cake and all ingredients
11. Spread lemon curd between the 2 layers, then ice with the lemon frosting
12. Sprinkle with shredded coconut or sprinkles as desired
Lemon Frosting Ingredients:
* Makes enough for one 9” layer cake
* 1 cup vegan margarine
* 1 lb powdered sugar
* Zest from 2 lemons
* 1 tsp lemon extract
* 3-4 Tbsp fresh lemon juice
Lemon Frosting Directions:
1. Using a hand-held mixer cream together margarine, sugar, and zest until smooth
2. Sift the icing sugar into the mixture through a medium strainer
3. Gradually beat in lemon juice 1 Tbsp at a time, stopping when the icing has reached the right consistency for spreading
4. Refrigerate in an air tight container until needed. Allow to soften before using
Lemon Curd Ingredients:
* Makes 1 cup
* 1/2 cup fresh squeezed lemon juice
* 1/4 cup water
* 3/4 cup white sugar
* 2 Tblsp cornstarch
* Zest of 1 lemon
* 6 Tbsp unflavored almond milk
* 1 Tbsp vegan margarine
Lemon Curd Directions:
1. Whisk together lemon juice, water, sugar, cornstarch, and lemon zest in a saucepan
2. Place on the stove on medium heat and continue to whisk until the mixture comes to a boil
3. Allow mixture to boil for 1 minute without stirring
4. Remove saucepan from heat and stir in almond milk and margarine
5. Cool to room temperature and then refrigerate in an airtight container for 8 hours or overnight before using
ferrari freak - said
December 18 2010 @ 10:49
i think this is d one
Ingredients
2 lemons
3 medium eggs
200g fructose
55g plain flour
200g ground almonds
1 tsp baking powder
METHOD
How to cook low-calorie lemon and almond cake
1. Put the lemon in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour.
2. Halve the lemon, remove the pips, then purée in a blender, skin and all.
3. Preheat the oven to 170C. Oil a 20cm, round springform cake tin and line with a disc of baking parchment.
4. Beat the eggs and sugar together until pale and thick.
5. Fold in the flour, baking powder, almonds and lemon purée.
6. Pour into the tin and bake for one hour until the top is golden.
7. Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch. The cake will be fairly dark though.
8. Leave to cool for 10 minutes, then turn out on to a rack and cool completely.
Nutritional Information
Per serving:
159 calories (based on 16 servings)
Calliopia Ceol - said
February 7 2012 @ 17:52
Hi, found this by Googling ‘Cook Yourself Thin Recipes’. The link is just below and the recipe follows. It sounds like the one you were looking for awhile back. Have fun cooking it!
http://www.lifestylefood.com.au/recipes/2907/lemon-and-almond-cake
Lemon and Almond Cake
from Cook Yourself Thin
Lemon and Almond Cake
Serves 16
Ingredients
2 Lemons
3 medium Eggs
200 g fructose Sugar
55 g Plain Flour
200 g ground Almonds
1 teaspoon Baking powder
Measurement Conversion Calculator
Method
1 Put the lemon in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour. Halve the lemon, remove the pips, then puree in a blender, skin and all.
2 Preheat the oven to 170C. Oil a 20cm, round spring form cake tin and line with a disc of baking parchment.
3 Beat the eggs and sugar together until pale and thick. Fold in the flour, baking powder, almonds and lemon purée. Pour into the tin and bake for 1 hour until the top is golden. Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch. The cake will be fairly dark though. Leave to cool for 10 minutes, then turn out on to a rack and cool completely.