I can’t think of very many things that smell better than Gingerbread baking. Nope. Hardly a thing beats that aroma!!
I’ve paired this with a beautiful Lemon Curd that is to die for. Tart and tangy…just right to compliment the sweet cake.
Vegetable cooking spray
3/4 cup flour
3/4 cup almond flour/meal
1/2 cup Whey Low Gold (or maltitol brown)
1/2 cup Whey Low Granular (or maltitol)
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup butter, softened
3 tablespoons molasses
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
Preheat oven to 350 degrees. Coat a 9×9 inch baking pan with vegtable spray and set aside.
In a large bowl combine flour, almond flour, WL Gold, WL granular, ginger, and cinnamon, and cloves. With a fork or pastry blender cut in butter until mixture resembles course corn meal. Reserve 1/4 cup of this mixture for topping.
In another bowl whisk together, egg, molasses, salt, baking soda and buttermilk. Pour into flour mixture and stir until incorporated. Pour batter into prepared pan. Sprinkle reserved crumbs over top. (This will sink in, but give a chewy/crispy top.) Bake for 25 minutes or JUST until a tester comes out clean. Makes 10 servings.
Per Serving of cake: 171 Calories; 5 g Protein; 11 g Tot Fat; 16 g Carb; 2 g Fiber; 5 g Sugar; 349 mg Sodium
1/2 cup fresh lemon juice (4 small) or bottled lemon juice
1 tablespoon fresh lemon zest
1 1/4 cup Splenda Granular
3 tablespoons butter
1/8 teaspoon vanilla extract
In a medium saucepan, whisk together lemon juice, lemon zest, Splenda, and eggs. Bring to boil over medium-high heat, stirring constantly. Boil for 1-2 minutes or until thickened. Remove from heat and whisk in butter and vanilla. (Do not let the butter just melt in the sauce…drop it in and whisk until it has disappeared, otherwise it will be greasy.) Transfer to a small bowl and cover with plastic wrap, pressing the wrap onto the top of the sauce. Chill. Makes 8 servings.
Per Serving of lemon curd: Calories 68; Protein 3 g; Fat 6 g; Carbs 1 g; Sugar 1 g; Sodium 34 mg