- 2/3 cup all-purpose flour, plus additional for dusting pan
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup almond paste
- 2 eggs
- 1/2 cup cholesterol-free egg substitute
- 2 teaspoons grated orange peel
- 1 teaspoon vanilla
- 2 teaspoons powdered sugar
- Fresh berries (optional)
Preheat oven to 350°F. Cut circle of parchment paper to fit inside 9-inch round springform or cake pan. Spray pan with nonstick cooking spray. Place paper circle on bottom of pan; spray with cooking spray and dust with flour.
Combine 2/3 cup flour, baking powder, baking soda, and salt in small bowl. Beat granulated sugar and almond paste in large bowl with electric mixer at medium speed until blended. Beat in eggs, egg substitute, orange peel, and vanilla until smooth. Beat in flour mixture just until blended. Pour batter into prepared pan.
Bake 35 minutes or until toothpick inserted into center comes out with moist crumbs. Cool completely in pan on wire rack.
Remove side of pan; transfer cake to platter. Sprinkle with powdered sugar; serve with berries, if desired.
Yield: 10 servings.
Nutrition Facts Per Serving:
Calories: 139 calories, Carbohydrates: 25 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 42 mg, Sodium: 176 mg, Fiber: 1 g
Exchanges per serving: 1 1/2 Bread/Starch, 1/2 Fat.
Copyright Diabetic Cooking.