Ingredients :
- 1 1/2 cups sugar substitute, such as splenda (or granulated sugar)
- 1 cup butter, softened
- 4 egg yolks (or equivalent of egg substitute)
- 1 cup sour cream
- 1 tsp baking soda
- 2 cups gluten-free flour (or reg flour)
- 1/2 tsp xanthum gum (if using reg flour or a gluten-free flour mixture that already includes this ingredient, dont need to use this ingredient)
- 1/4 cup poppy seeds
- 4 tsp vanilla, divided
- 4 egg whites (or equivalent of egg substitute), stiffly beaten
- 1 cup powdered sugar
- 2 tbsp soy milk (or milk of your choice)
- 1 1/2 tbsp butter, melted
Method :
- Preheat oven to 350 degrees. Grease a 9 1/2 inch tube pan or bundt pan.
- Place sugar substitute & softened butter in a large bowl. Beat with an electric mixer on high until creamy. Beat in egg yolks.
- Mix sour cream & baking soda in small bowl. Add xanthum gum to flour in another bowl. Alternate adding sour cream mixture & flour to the butter mixture, beating well after each addition. Stir in poppy seeds & 3 tsp vanilla. Fild in beaten egg whites.
- Spoon into prepared pan. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool in pan for 15 minutes.
- For glaze, combine powdered sugar, milk, melted butter, & 1 tsp vanilla with a whisk in a small bowl, yntil smooth.
- Transfer cake to a cake plate. Drizzle glaze over warm cake.
0 komentar:
Posting Komentar