Sugar Free Orange Cake Food

SUGAR FREE ORANGE CAKE RECIPE

Steps:

• Cook the orange in water until it starts boiling. When it starts boiling, remove the water, replace it with fresh water and leave it to boil again until the peel become soft enough for blending.
• Leave the orange cool, cut it in smaller pieces, remove the seeds and if there is a lot of white parts in the middle of the orange and under the peel, remove it. If there is a lot of white parts, cake might be bitter.
• When you cut the orange into small pieces, blend it in a blender or with immersion blender until you get it completely mashed.
• Preheat the oven to 170 C/340 F.
• Combine almond meal with whey protein, sweetener and baking powder.
• Add eggs and softened butter and stir.
• Add mashed cooked orange, stir or mix until everything combined.
• Pour the mixture into a small loaf pan, layered with a parchment paper.
• Bake in a preheated oven on 170 C/340 F for 35 - 45 minutes (depends on the oven). You can check if it's baked with a toothpick.
• When baked, prepare the glaze by mixing 2 TBS of orange juice with 3 TBS of powdered erythritol or xylitol and pour it over the baked cake.
• Decorate with orange zest.
• Serve hot or cold and enjoy!

ORANGE ANGEL FOOD CAKE DESSERT

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely., In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set., In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.,

SUGAR FREE ORANGE POLENTA MUFFINS

Steps:

• Preheat oven to 375.
• Mix all dry ingredients together EXCEPT splenda or sugar, set aside.
• Mix all milk and all orange juice together, set aside.
• Beat butter until light and fluffy, add splenda or sugar and beat until extra light and fluffy (about 2 mins).
• Add eggs one at a time and beat after each addition.
• Add vanilla and zest, and beat well to combine.
• Fold in half flour mixture, mix slightly, fold in half milk/OJ mixture, mix slightly and repeat flour/OJ mixture combination. Fold until all is well combined.
• Divide into 12 muffin cups (buttered if not using non-stick or silicone), sprinkle brown sugar over the top of each muffin (if using), and bake at 375 for 25-30 minutes or until cake tester comes out clean.