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Lemon Poppy Seed Diabetic Cake

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Ingredients

Cake Base
375 g All-purpose flour
3/4 tsp Baking Soda
3 tsp Baking powder
0.5 tsp Kosher Salt
195 g Fructose
6 Eggs
9 tbsp Sunflower oil
240 g Sour cream
3 tbsp Poppy Seeds
1.5 tbsp Lemon juice
6 tbsp Lemon Peel
Lemon Glaze
30 g Butter
200 g Confectioners' Sugar
1 tsp Lemon Peel
2-3 tbsp Lemon juice

Nutritional information

53 g
Serving Size

Amount Per Serving

167
Calories

Calories from Fat 59

7 g
Total Fat

Saturated Fat 2 g

41 mg
Cholesterol
202 mg
Sodium
54.3 mg
Potassium
24 g
Total Carbohydrates

Sugars 13 g

1 g
Dietary Fiber
3 g
Protein

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Lemon Poppy Seed Diabetic Cake

Features:
  • Diabetic
Cuisine:
Lemon zest, poppy seeds and fructose are the base for this diabetic cake. What could be better?
  • 1 h
  • Serves 30
  • Easy

Ingredients

  • Cake Base

  • Lemon Glaze

Directions

Diabetic cakes don’t have to be dull, so add more flavor to them. Get some lemon peel and poppy seeds to create the taste your guests will never forget. Keep the serving size in mind!

Steps

1
Done

Prepare everything beforehand, carefully wash your organic eggs and lemons to make sure they are completely clean for the further processing. Preheat the oven to 180 degrees.

2
Done

Add the required amount of poppy seeds to your flour.

3
Done

Combine the dry mixture with the baking powder.

4
Done

Add the baking soda to the mix.

5
Done

Combine your dry ingredients with salt.

6
Done

Separate the yolks and whites into two different bowls.

7
Done

Add all separated yolks to the fructose in a large bowl, mix until smooth.

8
Done

Combine the liquid mixture with the oil.

9
Done

Intermix with the sour cream, until the uniform mass is achieved.

10
Done

Pour the lemon juice into your base.

11
Done

Grate the lemons and add the peel to the bowl.

12
Done

Stir the dry mixture into the liquid one.

13
Done

When the basic dough is ready, it's time to get back to egg whites that will be combined with it.

14
Done

Pour the whites into the mixer bowl.

15
Done

Whisk the egg white mixture until it forms into the foam.

16
Done

Transfer the half of whisked egg whites to the basic dough.

17
Done

Line your spring form with parchment and pour the dough.

18
Done

Add the left egg whites to your dough.

19
Done

Carefully combine the dough with the left egg whites. Bake for 30-40 minutes, depending on the output of your oven.

20
Done

Let the lemon poppy seed diabetic cake cool down before covering it with the glaze.

21
Done

Partially melt your butter before adding it to the confectioners' sugar.

22
Done

Grate more peel for your glaze, add it to the mixture.

23
Done

Mix the lemon juice into the glaze.

24
Done

Combine all the components of the glaze until it's completely homogeneous.

25
Done

Apply the glaze over your pastry. The lemon poppy seed diabetic cake is ready to serve!

Iv Olendr

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