HOUSE OF ORANGE CAKE
Net Carbohydrates 11g
Chef’s Note: This “might be the first desert recipe I ever shared with you four years ago. It is a version of what I grew up with at my grandmother’s table. She separated the eggs and did not use butter so it was a bit more of a classic sponge cake. This one is a bit richer.
I toast the walnuts in my toaster oven. Watch them though. The can burn in a flash!
1/2 -cup toasted walnuts
1 tsp. baking powder
2/3 – cup flour
a pinch of salt
8 ounces unsalted butter at room temperature
1 cup GRANULATED SUGAR SUBSTITUTE
1 tsp. Pure Vanilla extract
1/3 cup TROP 50 orange juice, no pulp
Grated zest of I medium orange
1 Tbsp. Sour cream
¼ tsp. cider vinegar
½ tsp. baking soda
cooking spray for the springform pan
HOW I PREPARE THE RECIPE:
Preheat oven to 350° F
In a food processor, pulverize the walnuts with the flour, salt, and baking powder.
In a separate bowl, cream the butter and sugar substitute. Alternately add the eggs and flour mixture. Add vanilla extract and. orange juice.
Combine the sour cream, vinegar, and baking soda. Allow to double in volume. STIR into the batter. Stir in the orange zest.
Pour into an 8 inch springform pan or 6 cup bundt pan that has been sprayed with a cooking spray.
Bake at 350° F. for 20-25 minutes CHECKING after 20 minutes.
Let cool for 15 minutes on a rack before removing the spring form..
These cakes are so delicate and delicious that I do not frost them, just garnish it with a dollop of SWEETENED SOUR CREAM and a some strawberries lightly sweetened and splashed with TROP 50 or an orange flavored liquor