I don’t like having cake leftover that tempts me to eat it too often, so I continue to come up with 1-2 serving individual cake recipes. When it’s gone, it’s gone. That works best for me. This lime cake is wonderful frosted with my lime frosting: http://buttoni.wordpress.com/2010/10/16/lime-frosting/ When doing citrus desserts, rather than extacts, I like to use Boyajian Citrus Oils. They pack a stronger flavor punch and the tiny bottles last forever it seems. I have seen this at high end grocery stores, but ordered my set of lemon-lime-orange direct from Boyajian on-line some years ago. I absolutely LOVE the stuff for baking! This is the set of Boyajian oils I use: http://www.boyajianinc.com/boxCitrus.html This recipe is not suitable until the grains rung of OWL due to the oat fiber.
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1 T. melted butter, unsalted
2 eggs, beaten
Few drops of Boyajian lime oil (or 1/4 tsp. lime extract, or 1T. lime juice)
1 tsp. grated lime zest
2 T. golden flax meal
2 T. almond flour
2 tsp. oat fiber (omit if gluten free)
6 drops liquid Splenda
2 pkts. stevia sweetener
½ tsp. baking powder
DIRECTIONS: In a 4″ ramekin, cereal bowl, or individual cake pan, melt the butter in a microwave for 30 seconds. I used a latex 5″ mini cake pan.
Beat in the eggs, liquid Splenda and lemon oil. Add lime zest and stir again. Now add dry ingredients and stir until batter is smooth. Microwave on HI for about 1 minute 10 seconds or until done in the center. Tip out onto plate, cool before frosting. Garnish with a bit of grated lime zest and serve.
NUTRITIONAL INFO: Makes 1 cake (actually 2 servings). The entire cake contains: (does not include any frosting)
29.5 g fat
14.1 g carbs, 9.5 g fiber, 4.6 g NET CARBS (2.3 g if you only eat half!)
12 g protein
571 mg sodium
24% RDA Vitamin A, 28% B12, 31% calcium, 26% copper, 37% iron, 20% magnesium, 21& manganese, 41% phosphorous, 24% riboflavin, 35% selenium, 25% thiamin, 15% zinc, 191 mg potassium