Oops - Sorry, that should have been 1/2 c. soy flour.....


"Barbara H" > wrote in message
news:4YHGg.402$B14.170@dukeread03...
> From a friend in Greece:
>
> APPLESAUCE SPICE CAKE
>
> 1/2 cup (1 stick) unsalted butter, room temperature
> ¼ c. soy flour
>
> 1 ½ c. almond flour
> 1 teaspoon baking soda
> 1 teaspoon cinnamon
> 1/2 teaspoon ground allspice
> 1/2 teaspoon grated nutmeg
> 1/4 teaspoon ground cloves
> 1/2 teaspoon salt
> 1 cup sugar (I substituted 1/3 c. sugar & 2/3 c. splenda)
> 3 large eggs
> 1/2 teaspoon vanilla
> 1 cup applesauce
> 1/4 cup plain yogurt diluted a bit with milk, or 1/4 cup of buttermilk
>
> 1/2 cup of chopped walnuts
>
> 1/2 cup raisins (optional)
>
> 1. Preheat oven to 375°F. Nonstick spray either an 8-in square baking pan
> or a 10" bundt pan, set aside.
>
>
> 2. Mix together the flour, baking soda, cinnamon, allspice, nutmeg,
> cloves, and salt. Set aside. Almond flour is too coarse to sift so I used
> a wisk to make sure these ingredients were well blended.
>
> 3. In an electric mixer, beat butter until light, add sugar & Splenda and
> beat until fluffy. Add the eggs, one at a time, beating to incorporate
> after each addition. Add the vanilla and the applesauce and beat until
> smooth.
>
> 4. Mix in half of the dry ingredients. Just before they are blended, add
> the thinned yogurt (or buttermilk). Then mix in the rest of the dry
> ingredients, until completely incorporated. Do not over-mix. This mixture
> is not smooth and creamy like most cake mixtures however, it bakes up very
> nicely.
>
> 5. Pour out the batter into your prepared cake pan. Place in the middle
> rack of the 375°F oven and bake for 25-30 minutes, until done. (mine took
> 35 mins. in a bundt pan) The cake should spring back to the touch, and a
> toothpick or thin skewer should come out clean after being inserted in
> various spots in the middle of the cake. Remove the cake from the oven.
> Let cool for 15 minutes. Then invert to cool completely on a rack. I
> prefer this cake after it's been chilled overnight. It's very moist and
> quite good.
>
> You can tweak these ingredients to suit your tastes & needs. I added only
> carbs and fiber and 1/2th of the 10" bundt cake = approx. 8.2 carbs after
> subtracting the fiber. That's a nice size piece of cake.
>
>