This cake came out so moist, icing is just not needed! I made my first ever attempt at a low-carb marmalade this week and it made so much, I decided to use small jar of it in making this absolutely delightful cake. Mmmmm was it ever good. My husband, who is rarely vocal about my low-carb baking, just LOVED this cake!
This cake is not suitable until you get to the higher fruit rung of OWL as the marmalade is made with the whole orange and not just the peel. You can of course, substitute lemon or lime marmalade into this recipe, but it may require quite a bit more sweetener, since they are naturally more tart. 🙂
For more delicious low-carb dessert recipes, visit international cookbook author, Jennifer Eloff, and her team of outstanding low-carb chefs who together, collaborated to bring you a ton of delicious low-carb recipes in their best-selling cookbooks LOW CARBING AMONG FRIENDS. Click the link to go to their Facebook page, where you’ll see a preview of what’s to come in these wonderful cookbooks. You can order the entire 5-volume set or individual volumes at Amazon or here.
DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so simply because I believe strongly that you would love to add them to your low-carb recipe file. Every recipe in these books I’ve tried has been delicious! And a girl just can’t have too many good recipes, now can she? 🙂
1 c. almond flour
½ c. coconut flour
2 T. oat fiber (not oat bran! Oat fiber is not 100% certified gluten free)
½ c. erythritol
½ c. granular Splenda (use liquid Splenda to lower carbs even more)
¼ tsp. salt
2 tsp. baking powder
2 pkts. stevia
3 T. melted butter
1 c. my sugar-free Orange Marmalade
2 tsp. vanilla
7 eggs, beaten
DIRECTIONS: Preheat oven to 350º. Measure and stir dry ingredients into large mixing bowl. Add wet ingredients and stir well. Pour into a deep, buttered round cake pan, Bundt or angel food cake pan. Bake in a 350º oven for 40-50 minutes. Test for doneness with a toothpick at the center. Allow to totally cool before attempting to remove from the pan, as this, like most large low-carb cakes, is a bit fragile when still warm.
NUTRITIONAL INFO: Makes 10 servings, each contains:
13.6 g fat
10.83 g carbs, 5.11 g fiber, 5.72 g NET CARBS (less if you use liquid Splenda)
8.54 g protein
246 mg sodium
40 mg potassium
19% RDA Vitamin B12, 91% C, 24% iron, 88% phosphorous, 15% riboflavin, 20% selenium