Okay, here's a detailed recipe for a heart-healthy cake, focusing on using ingredients that are beneficial for cardiovascular health. I've chosen to create an **Olive Oil & Citrus Cake with Almond Flour**, as it utilizes healthy fats, whole grains (in the form of almond flour), and naturally sweet citrus flavors.
**Cuisine Type:** Mediterranean-inspired (International)
**Dietary Preferences:** Heart-Healthy, Gluten-Free (if using certified gluten-free almond flour)
**Estimated Nutritional Information (per serving - based on 12 servings):**
* **Calories:** Approximately 280-320
* **Protein:** 6-8g
* **Carbohydrates:** 25-30g (net carbs will be lower due to fiber content)
* **Fat:** 18-22g (primarily healthy monounsaturated fats)
*Note: These values are estimates and can vary depending on the specific brands and types of ingredients used. Use a nutrition calculator for more precise values.*
**Ingredients:**
* **Dry Ingredients:**
* 2 cups (224g) Almond Flour (finely ground)
* 1 teaspoon Baking Powder (aluminum-free)
* 1/2 teaspoon Baking Soda
* 1/4 teaspoon Sea Salt
* **Wet Ingredients:**
* 4 large Eggs, preferably free-range or organic
* 3/4 cup (150g) Granulated Erythritol or Monk Fruit Sweetener (or 1/2 cup honey or maple syrup if preferred, but this will increase the sugar content)
* 1/2 cup (120ml) Extra Virgin Olive Oil (good quality, mild flavor)
* 1/4 cup (60ml) Unsweetened Applesauce
* Zest of 1 large Orange
* Zest of 1 Lemon
* 2 tablespoons Fresh Orange Juice
* 1 tablespoon Fresh Lemon Juice
* 1 teaspoon Vanilla Extract
* **Optional Glaze:**
* 1/2 cup Powdered Erythritol or Monk Fruit Sweetener
* 2-3 tablespoons Fresh Lemon Juice (or Orange Juice)
**Equipment:**
* 9-inch Springform Pan
* Parchment Paper
* Mixing Bowls (large and medium)
* Electric Mixer (handheld or stand mixer)
* Whisk
* Spatula
* Measuring Cups and Spoons
* Zester
* Juicer
**Instructions:**
**1. Prepare the Pan and Preheat Oven:**
* Preheat your oven to 350°F (175°C).
* Grease the 9-inch springform pan with olive oil or cooking spray.
* Line the bottom of the pan with a circle of parchment paper. This prevents sticking and makes it easier to remove the cake.
**2. Combine Dry Ingredients:**
* In a medium mixing bowl, whisk together the almond flour, baking powder, baking soda, and sea salt. Whisking ensures that the leavening agents are evenly distributed.
**3. Combine Wet Ingredients:**
* In a large mixing bowl, using an electric mixer, beat the eggs and sweetener (erythritol, monk fruit, honey, or maple syrup) together until light and fluffy. This will take about 3-5 minutes. The mixture should be noticeably lighter in color and increased in volume.
* Gradually drizzle in the olive oil while continuing to beat on medium speed. Mix until well combined.
* Add the applesauce, orange zest, lemon zest, orange juice, lemon juice, and vanilla extract. Mix until just combined. Be careful not to overmix.
**4. Combine Wet and Dry Ingredients:**
* Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake. Use a spatula to scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated.
**5. Bake the Cake:**
* Pour the batter into the prepared springform pan.
* Spread the batter evenly in the pan.
* Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). Start checking for doneness around 35 minutes. Oven temperatures can vary, so adjust baking time accordingly.
* If the top of the cake starts to brown too quickly, loosely tent it with foil during the last 10-15 minutes of baking.
**6. Cool the Cake:**
* Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
* After 10-15 minutes, carefully run a thin knife or spatula around the edges of the cake to loosen it from the pan.
* Release the springform pan and carefully transfer the cake to a wire rack to cool completely.
**7. Prepare the Optional Glaze (While Cake is Cooling):**
* In a small bowl, whisk together the powdered erythritol or monk fruit sweetener and lemon (or orange) juice until smooth. Add more juice, a teaspoon at a time, until you reach your desired consistency. The glaze should be thin enough to drizzle but thick enough to coat the cake.
**8. Glaze and Serve:**
* Once the cake is completely cool, drizzle the glaze evenly over the top.
* Let the glaze set for a few minutes before slicing and serving.
**Cooking Times:**
* **Prep Time:** 20 minutes
* **Bake Time:** 35-45 minutes
* **Cooling Time:** 1-2 hours
**Serving Suggestions:**
* Serve the cake as a dessert or with afternoon tea or coffee.
* Garnish with fresh berries (strawberries, blueberries, raspberries) for added flavor and antioxidants.
* A dollop of unsweetened Greek yogurt or a light coconut cream can be served alongside the cake for extra richness.
* A sprinkle of chopped almonds or pistachios adds a nice crunch and healthy fats.
* The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
**Heart-Healthy Notes:**
* **Olive Oil:** Replaces butter, providing healthy monounsaturated fats.
* **Almond Flour:** A gluten-free alternative to wheat flour, rich in fiber, protein, and healthy fats.
* **Citrus Zest and Juice:** Adds flavor and provides vitamin C and antioxidants.
* **Reduced Sugar:** Using Erythritol or Monk Fruit helps to reduce the overall sugar content.
* **Applesauce:** Adds moisture and reduces the need for oil.
Enjoy your delicious and heart-healthy cake!
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