Post by JJ Judkins on Jul 30, 2010 11:46:10 GMT -6
* Exported from MasterCook *
Didi's Indian Pudding Cake - cornmeal cake
Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup canola oil
1/3 cup no-fat sour cream
1/4 cup molasses
1 tablespoon dark rum
1 teaspoon vanilla
3/4 cup brown sugar
1 cup coarse yellow cornmeal
1/2 cup all-purpose flour -- white flour
1 teaspoon baking powder
2 teaspoons minced fresh ginger
2 teaspoons cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground clove
1/4 teaspoon freshly grated nutmeg
salt
5 egg whites
1/4 teaspoon cream of tartar
To garnish: -- confectioner's sugar for dusting (optional)
spray oil
Preheat the oven to 350F. Grease a 9-inch round cake pan (preferably
nonstick) with spray oil.
Combine the oil, sour cream, molasses, rum, and vanilla in a mixing bowl
and whisk to mix. Whisk in all but 2 tablespoons of the brown sugar. In
another mixing bowl combine the cornmeal, flour, baking powder, ginger,
cinnamon, cardamom, cloves, nutmeg, and salt and whisk to mix.
Beat the egg whites with the cream of tartar to stiff peaks, adding the
remaining 2 tablespoons brown sugar as the whites stiffen. Gently fold 1/2
of the whites into the molasses mixture, then gently fold in half the
cornmeal mixture, then gently fold in half the cornmeal mixture. Gently
fold in the remainaing whites, followed by the remaining cornmeal mixture.
Spoon the batter into the prepared cake pan an bake for 35 to 40 minutes,
or until the cake is firm to the touch. When the cake is done, an inserted
toothpick will come out clean. Remove the cake from the oven and let cool
to room temperature, the invert onto a platter or plate. Dust with
confectioner sugar, if desired.
Note: It's normal for the cake to fall slightly. I like to spoon molasses
whipped cream into the depression in the center. Cut the Indian Pudding
Cake into wedge-shaped slices and serve.
If you're not using a nonstick cake pan, it's a good idea to line the pan
with parchment paper before spraying with oil.
Makes 1 9-inch round cake (serves 10-12)
AuthorNote: Indian pudding is probably America's most ancient dessert. But
there's nothing old-fashioned about this heart-healthful cake, created by
my assistant, Didi Emmons. Canola oil, no-fat sour cream, and egg whites
replace the butter and whole eggs in traditional Indian pudding, but with
all the spices and seasonings, you don't miss them. For a real splurge,
you could serve the cake with molasses whipped cream.
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"July 2010"
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 201 Calories; 7g Fat (31.2%
calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 82mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Didi's Indian Pudding Cake - cornmeal cake
Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup canola oil
1/3 cup no-fat sour cream
1/4 cup molasses
1 tablespoon dark rum
1 teaspoon vanilla
3/4 cup brown sugar
1 cup coarse yellow cornmeal
1/2 cup all-purpose flour -- white flour
1 teaspoon baking powder
2 teaspoons minced fresh ginger
2 teaspoons cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground clove
1/4 teaspoon freshly grated nutmeg
salt
5 egg whites
1/4 teaspoon cream of tartar
To garnish: -- confectioner's sugar for dusting (optional)
spray oil
Preheat the oven to 350F. Grease a 9-inch round cake pan (preferably
nonstick) with spray oil.
Combine the oil, sour cream, molasses, rum, and vanilla in a mixing bowl
and whisk to mix. Whisk in all but 2 tablespoons of the brown sugar. In
another mixing bowl combine the cornmeal, flour, baking powder, ginger,
cinnamon, cardamom, cloves, nutmeg, and salt and whisk to mix.
Beat the egg whites with the cream of tartar to stiff peaks, adding the
remaining 2 tablespoons brown sugar as the whites stiffen. Gently fold 1/2
of the whites into the molasses mixture, then gently fold in half the
cornmeal mixture, then gently fold in half the cornmeal mixture. Gently
fold in the remainaing whites, followed by the remaining cornmeal mixture.
Spoon the batter into the prepared cake pan an bake for 35 to 40 minutes,
or until the cake is firm to the touch. When the cake is done, an inserted
toothpick will come out clean. Remove the cake from the oven and let cool
to room temperature, the invert onto a platter or plate. Dust with
confectioner sugar, if desired.
Note: It's normal for the cake to fall slightly. I like to spoon molasses
whipped cream into the depression in the center. Cut the Indian Pudding
Cake into wedge-shaped slices and serve.
If you're not using a nonstick cake pan, it's a good idea to line the pan
with parchment paper before spraying with oil.
Makes 1 9-inch round cake (serves 10-12)
AuthorNote: Indian pudding is probably America's most ancient dessert. But
there's nothing old-fashioned about this heart-healthful cake, created by
my assistant, Didi Emmons. Canola oil, no-fat sour cream, and egg whites
replace the butter and whole eggs in traditional Indian pudding, but with
all the spices and seasonings, you don't miss them. For a real splurge,
you could serve the cake with molasses whipped cream.
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"July 2010"
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 201 Calories; 7g Fat (31.2%
calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 82mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0