Thursday, March 22, 2007
ORANGE RUM CAKE
This delightful orange and rum flavoured cake is one that will melt in your mouth. The butter used in this recipe is relatively low in fat and carbohydrates and so is suitable for a diabetic diet. You can skip the rum if you wish and simply add 2 tablespoons of fat free milk or water instead. However remember that moderation is the key here and it is wise to restrict these treats to occasional indulgences. Baking Temperature : 200°C (400°F). Baking Time : 25 mins. Preparation Time : 10 mins. Serves 6. Ingredients 1 cup whole wheat flour (gehun ka atta) ½ teaspoon baking powder ½ cup low fat butter, softened 8 sachets sugar substitute ¼ cup orange juice ½ cup buttermilk (made from 2½ tablespoons low fat curds) 1 teaspoon orange rind 2 tablespoons rum Method 1. Sieve the wheat flour and baking powder together and keep aside. 2. Combine the butter and sugar substitute in a bowl and beat till the mixture is smooth and creamy. 3. Add the orange juice, buttermilk, orange rind, rum and wheat flour mixture and mix well. 4. Pour the batter into a 125 mm. (5") diameter greased cake tin. 5. Bake in a pre-heated oven at 200°C (400°F) for 20 to 25 minutes. 6. Cut into 6 wedges. |
