Any ideas?

iVillage Member
Registered: 08-26-2005
Any ideas?
6
Wed, 01-24-2007 - 1:50pm

Hello again!!!

I was wondering if there are any GOOD cake recipies. It's my dads birthday this friday and I would love to make him one.

Thanks

iVillage Member
Registered: 04-01-2005
In reply to: birdgirl3
Wed, 01-24-2007 - 6:42pm

I know we have a thread with SB-friendly dessert recipes. I looked several times today and cannot find them -- sorry!


Can anyone help out here? Kim, Mags, MichaelAnn????


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iVillage Member
Registered: 03-26-2003
In reply to: birdgirl3
Wed, 01-24-2007 - 8:31pm

I can't personally vouch for these but take a look:

CHOCOLATE BEAN CAKE (ANY PHASE)
1 15 oz. can black beans, rinsed
4 large eggs separated
1/2 cup Splenda
3 Tbsp. baking cocoa
1 Tb instant coffee dissolved in 1 Tbl hot water
1 tsp. baking powder
2Tbsp canola oil
1 tsp Vanilla
2 Tb chopped walnuts or hazelnuts

Preheat oven to 350. Prepare an 8x8 baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, coffee and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with chopped walnuts or hazelnuts if desired. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2"x2" servings.

LEMON GINGER BEAN CAKE
1 15 oz. can cannelini beans or other white bean (drained & rinsed)
4 large eggs, yolks and whites separated
1/2 cup Splenda
1 tsp. baking powder
2Tbsp smart beat spread or oil
1 tsp Vanilla
1 tsp lemon extract
2 tsp ground ginger
zest from 1 lemon
1/4 tsp salt
2 Tbsp sliced almonds

Preheat oven to 350. Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, lemon extract, ground ginger, lemon zest, and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with sliced almonds. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2"x2" servings.

Variations...
Cranberry orange: replace the lemon extract and lemon zest with orange extract and orange zest. Sprinkle the top with dried cranberries.
Cherry almond: replace the lemon extract and lemon zest with 1/4 tsp of almond extract. Sprinkle the top with dried cherries and sliced almonds.

PUMPKIN BEAN CAKE (WITH APPLE VARIATION)
1 15 oz. can canellini beans or other white bean (drained & rinsed)
1 C pumpkin puree (not pie filling)
4 large eggs, separated
1/2 cup Splenda
1 tsp. baking powder
2Tbsp smart beat spread or oil
1 tsp Vanilla
1/4 tsp ground ginger
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp salt
2 Tbsp chopped pecans

Preheat oven to 350. Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, pumpkin puree, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, spices, and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with pecans. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2"x2" servings.

If you want apple spice cake, substitute 1 C of unsweetened applesauce for the pumpkin puree and top with walnuts.

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iVillage Member
Registered: 04-01-2004
In reply to: birdgirl3
Wed, 01-24-2007 - 10:08pm
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iVillage Member
Registered: 10-04-2006
In reply to: birdgirl3
Thu, 01-25-2007 - 3:42pm

My personal favorite cake is this:

Carrot Torte (Phase 2)

3 eggs, separated
1 cup splenda
2 carrots, finely grated
1 cup almonds, finely ground
Pinch salt
Cinnamon to taste (I use 2 tbsp)

Preheat the oven to 375 degrees F.
In a medium bowl, combine the egg yolks, splenda, and salt, and whisk vigorously until
the mixture is light and airy. Beat the egg whites until stiff, and fold them into the
yolks, along with the carrots and almonds. Turn the mixture into a non-stick 9-inch cake
pan and bake for 30 minutes. Let cool and serve in wedges.

We serve it with a cream cheese frosting made with low-fat cream cheese and splenda.

I also like the Flourless Chocolate cake in the SBD cookbook - I can't seem to find it on here though. If I have time later I will type it up - but maybe someone else can find it?

















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iVillage Member
Registered: 05-08-2006
In reply to: birdgirl3
Thu, 01-25-2007 - 10:43pm

Mags - Thanks for the bean recipes. ;-)

~michelle

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iVillage Member
Registered: 03-26-2003
In reply to: birdgirl3
Fri, 01-26-2007 - 8:18am
You're welcome -- I'm not a big baker so I don't usually make desserts. Let me know if you try them, I'm dying to know what they taste like.
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