Рецепт Recipe Remake for Nutella Swirl Bundt Cake.
I like cake, but being a diabetic means I have to sometimes...sometimes forego the dessert. However, life should be enjoyed and making compromises means you can sometimes have your cake and eat it too. This is what I did with a recipe I found online for Nutella Swirl Cake. Making a few simple changes created a cake that was more diabetic friendly than the original recipe. Less sugar, fat and cholesterol; yet a cake that was full of flavor and moist. Of course I also cut down the portion size from 12 slices to 16 slices, but with my recipe remake...less is more!!!
First the original recipe:
Difficulty: average
Preparation time: 20 min.
Cooking Time: 1 hour
Classificaton: Dessert, cake
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3 cups granulated sugar
- 2 sticks unsalted butter, softened
- 6 oz heavy whipping cream
- 6 eggs
- 1 tbsp vanilla extract
- 3 tbsp Nutella
- powdered sugar, to dust
- Preheat oven at 350 F
- degrees. Grease a 12 cup bundt cake pan
- with flour and butter or baking spray.
- In a large bowl sift
- together cake flour, baking powder and salt, set aside.
- With a hand or stand
- mixer, beat butter and sugar at medium speed until creamy and fluffy.
- Add the eggs, one at the
- time, until well incorporated. Add vanilla extract.
- Reduce the speed then add
- whipping cream and flour mixture alternately. Pour the cake batter into the
- pan.
- Add 3 tablespoons of
- Nutella on top of the batter, then swirl with a fork for a marble effect.
- Bake for 1 hour or until a
- wooden toothpick comes out clean. Allow
- the cake to cool into the pan. Sprinkle
- with powdered sugar.
- by Breadloveanddreams
- Now for my recipe remake:
- 3 cups Bob's Red Mill
- 10-grain flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 and 1/2 cups Splenda
- Baking Blend
- 2 (16 Tbsp)sticks unsalted
- butter, softened
- 3/4 cup vanilla flavored
- almond milk, unsweetened
- 1 and 1/2 cups egg
- substitute
- 1 Tbsp vanilla extract
- 4 Tbsp Nutella (also known
- as hazelnut spread)
- powdered sugar, to dust
- Preheat oven at 350 F
- degrees. Grease a 12 cup bundt cake pan
with flour and butter or baking spray.
In a large bowl sift
together flour, baking powder and salt, set aside.
With a hand or stand
mixer, beat butter and Splenda at medium speed until creamy and fluffy. Continue beating and slowly add in the egg
substitute; add the vanilla extract.
Reduce the speed, add almond
milk and flour mixture alternately; pour the cake batter into the pan. Add four tablespoons of Nutella on top of the
batter; swirl with a fork for a marble effect.
Bake for 50 - 60 minutes; until
a wooden toothpick comes out clean; allow the cake to cool in the pan. Sprinkle with powdered sugar.
Makes 16 servings.
When I swirled in the Nutella, I pushed the fork in deeper than I should have. Guess what? It still tasted awesomely delicious!
Mary Cokenour