Maple Cake - Sugar Free Recipe

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Maple Cake - Sugar Free
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Ingredients
21
Count
Nutrition
263
Calories
Total time
44
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 325°F
  2. Toast nuts until fragrant, approximately 4-6 minutes. Let cool Combine nuts, flour, baking soda, baking powder and salt in a food processor or blender. Process until nuts are finely ground. In a medium bowl, combine buttermilk, oil and vanilla. Set aside. In a large bowl beat eggs, egg whites, SPLENDA and non-fat dry milk with an electric mixer on high speed, until mixture is thick and pale, approximately 3-5 minutes. Fold a portion of the dry ingredients into the egg mixture. Then fold a portion of the wet ingredients into the egg mixture. Continue process until both the dry and wet ingredients are combined with the egg mixture. Start and end with the dry ingredients. Bake in a greased and floured 2x9 pan for 25 minutes.
  3. Frosting Directions.
  4. In a small bowl, combine water and vanilla. Sprinkle with gelatin and let.
  5. Soften for 1 minute. In a double boiler bring about 1 of water to a slight simmer. In a heatproof mixing bowl combine egg whites, sugar free Maple Syrup, cream of tartar and salt. Set bowl over simmering water and beat with an electric mixer on low speed moving beaters constantly, until and instant thermometer reads 140oF. This should take approximately 3-5 minutes. Increase mixer speed to high and continue beating for 3 1/2 minutes. Remove bowl from heat. Add gelatin mixture and continue to beat until cooled to room temperature, approximately 4-5 minutes. In a chilled bowl, beat cream with electric mixer until firm peaks form. Fold into meringue with rubber spatula. Cake Assembling and Decorating (optional).
  6. Place 1 cake layer, top-side down, on a cake plate. Spread 1 cup frosting on cake. Top with second cake layer top-side up. Spread remaining frosting over top and sides. Cover loosely and refrigerate for at least 1 hour and up to 8 hours No more than 1 hour before serving, place a large shallow bowl of water beside stove. Pour a 1/2 cup of sugar free Log Cabin Syrup into a small saucepan and bring to a boil. Reduce heat to low and boil gently, without stirring, until a drop of syrup immersed in cold water forms a thread between fingers, approximately 5-10 minutes. Immediately dip base of saucepan in water to stop cooking and cool syrup quickly. When syrup has cooled and thickened slightly, use a spoon to drizzle syrup over cake. If syrup has hardened re-warm over low heat. Chop 1/3 cup nuts. Using a flat metal spatula or pastry scraper, press nuts around bottom half of cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 262.58 Kcal (1099 kJ)
Calories from fat 139.38 Kcal
% Daily Value*
Total Fat 15.49g 24%
Cholesterol 45.06mg 15%
Sodium 389.49mg 16%
Potassium 306.67mg 7%
Total Carbs 22.24g 7%
Sugars 3.08g 12%
Dietary Fiber 1.38g 6%
Protein 8.92g 18%
Vitamin C 3.3mg 5%
Iron 2.4mg 13%
Calcium 111.5mg 11%
Amount Per 100 g
Calories 186.7 Kcal (782 kJ)
Calories from fat 99.11 Kcal
% Daily Value*
Total Fat 11.01g 24%
Cholesterol 32.04mg 15%
Sodium 276.94mg 16%
Potassium 218.05mg 7%
Total Carbs 15.81g 7%
Sugars 2.19g 12%
Dietary Fiber 0.98g 6%
Protein 6.34g 18%
Vitamin C 2.3mg 5%
Iron 1.7mg 13%
Calcium 79.3mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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