A low-calorie diet is an integral part of most weight loss treatments. Cakes, being a delicacy rich in calories, are normally a strict no-no in such a restricted weight-loss oriented diet plan.
However, dieters can still have the best of both worlds, by indulging in low-calorie cakes. A careful choice of traditional ingredients and baking techniques ensures a healthier version of the same delicious cake, low in calories. For instance, substituting whole-wheat flour for half of the white flour reduces the calorie count substantially. Likewise, cutting the sugar, and using low-calorie sugar alternatives also helps.
Here we see how to make a low calorie version of the popular carrot cake.
The ingredients required to make a low-calorie carrot cake are 280 grams of finely grated carrot, 115 grams of self-raising flour, 115 grams of plain wholemeal flour, an orange, 140 grams of raisin, 125 ml rapeseed oil, 140 grams of dark muscovado sugar, one teaspoon each of baking powder and bicarbonate of soda, and a teaspoon of ground cinnamon.
For the frosting, gather 100 grams of light soft cheese, 100 grams of quark. three tablespoons of sifted icing sugar, half-a-teaspoon of finely grated orange zest, and a one-and-a-half teaspoon of lemon juice.
To prepare the cake, heat the oven to 160C upfront. Next, take the orange, grate the zest finely, and squeeze three tablespoons of its juice into a bowl. Pour the extracted juice over 140 grams of raisins, and stir for some time. As the mixture takes its time to soak, take a deep cake tin, and oil its base lightly. Mix 115 grams of plain oatmeal flour with a teaspoon of baking powder, bicarbonate of soda, and cinnamon.
Now, take one egg and break it. Place the white of the egg in a small bowl, and the yolk in a large bowl. Break the other egg with the yolk, and tip in the sugar. Whisk together for one or two minutes, until the mix is thick and foamy. Pour the oil, while continuing to whisk. Continue the process until the mix becomes fine. Next, add half of the flour into the egg mixture, and stir well. Repeat the process using the other half of the flour.Put the extra pinch of baking powder in with the egg white and whisk to soft peaks.
Now, fold the raisins, carrot, and the accompanying liquid into the flour mixture. Gently fold in the whisked egg white, and pour it into the cake tin, jiggling the tin to ensure the mixture is level. Bake for about an hour.
To make the frosting, stir the soft cheese, icing sugar, quark, and orange zest together, making sure not to overheat. Now add the lemon juice, and continuing stirring. When the mix is thorough, swirl the frosting over the cake.
The carrot cake is ready to eat. It is a decadent delicacy, but those on weight loss treatments can consume it without any guilt, as it offers very little fat or calories.