Recipe: Tart and Tangy Sugar-Free Wholemeal Lemon Bundt Cake

Right, that dreadful research paper has been completed and turned in for college, let’s bake something!

Wholemeal cakes aren’t everyone’s thing, and I’ll be the first to admit that wholemeal flour makes for a very dense cake.  However, when you’re trying to find healthy alternatives to over-processed white flour or just looking for a high fibre option, you can’t go far wrong with wholemeal!

Xylitol is a natural sugar alternative derived from fruit and can be used on a one to one basis for real sugar, and since it doesn’t require insulin to metabolise it’s just fine for us diabetics to, though you certainly want to avoid over-use of it, as there have been recorded digestive side effects.  Fortunately, I’ve never experienced them so I believe it would require a fairly substantial amount to induce these effects. [Edit:  I have been informed that xylitol can be extremely toxic to cats and dogs.  Please ensure that if you are using this as an ingredient in your baking that your pets cannot access it or what you baked with it!]

Low GI, sugar free, organic (as long as you are using organic ingredients) and high fibre. . .as someone who loves lemon cake nearly as much as she loves to breathe, this cake is the best of all worlds!

Tart and Tangy Sugar Free Wholemeal Lemon Bundt Cake

Serves: 15 – Approx. 309 Calories per serving

Time to prepare: 90 minutes, including 1 hour baking time

Ignore the red lever arch files, I had to make a dent in my college work nest to display the ingredients!
Ignore the red lever arch files, I had to make a dent in my college work nest to display the ingredients!

You will need:

  • 14 oz butter
  • 14 oz Xylitol
  • 2 duck eggs (or 3 large chicken eggs)
  • Juice and zest of three unwaxed lemons
  • 1.5 tsp vanilla extract
  • 16 oz fine milled self-raising wholemeal flour
  • ¼ C milk

For the glaze:

  • 2 cups Stevia
  • Juice of 2 lemons
  • 1 tsp vanilla
  • Water as necessary
  • Handful of poppy seeds

Method:

Preheat your oven to 180* C (365*F).  Prepare a bundt tin (I use a fruit wax spray, however the traditional butter and flour method would work too).

Sift your flour into a large bowl.  Once the finest material has sifted through, you will be left with the coarser bits of the flour.  It is down to personal preference whether you add these to the bowl or toss them out.  If you toss the coarse bits, re-weigh your flour and add more as necessary to ensure you are at the full 16 ozs.

You can see the darker, coarser bits of the flour in the centre of the bowl.
You can see the darker, coarser bits of the flour in the centre of the bowl.

In a mixing bowl, combine the butter with the Xylitol and beat on high speed until the butter turns pale and fluffy.

Add the eggs one at a time, beating thoroughly in between each addition.

With the last egg, add the vanilla, lemon juice and lemon zest.

Beat until combined thoroughly, then add sifted flour.  Fold the flour in gently first, then using the mixer on low speed, combine the rest.  Do not use the mixer on high speed.  As this is a wholemeal cake all the air and lightness you can get into this cake is essential.  Over-mixing will beat all of the air out of the batter and leave you with a cake about as dense as concrete!

Wholemeal flour makes for a very stiff batter.
Wholemeal flour makes for a very stiff batter.

This is a very stiff battered cake, but if you find it too stiff add a little milk to loosen it, but not more than ¼ cup or you will end up with a crumbly cake.  Do not be tempted to add the milk prior to this step as the lemon juice will curdle it.

Pour the batter into the prepared bundt tin and bake for 1 hour, or until a toothpick inserted into the cake comes out clean.

Don't worry if it isn't
Don’t worry if it isn’t “pretty”, it all works out.

Once the cake has been removed from the oven, let it cool thoroughly, then glaze.

Let cool in the tin for at least half an hour, then carefully turn out on to a cooling rack until cooled completely.
Let cool in the tin for at least half an hour, then carefully turn out on to a cooling rack until cooled completely.

To make the glaze, combine the stevia, lemon juice and vanilla extract.  If you want a thinner glaze, add a few drops of water a time until you’ve reached the consistency you require.  Drizzle over the cake and dust with the poppy seeds.

You can also combine the poppy seeds right into the cake if you like, I love both methods.

This may have been breakfast, part of lunch and dessert after dinner for the next couple of days.  I may have also snacked on it in between times. . .
This may have been breakfast, part of lunch and dessert after dinner for the next couple of days. I may have also snacked on it in between times. . .

Happy Baking!

Anything to add, suggest, or have any questions? Leave me a comment below, I love hearing what you guys think!

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2 thoughts on “Recipe: Tart and Tangy Sugar-Free Wholemeal Lemon Bundt Cake

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