April 29, 2011

Mini Lemon Ricotta Bundt Cakes (Low Carb and Gluten Free)

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I still consider myself pretty new to this blogging thing. So I am still very aware of what other bloggers are doing and getting a read on how things work. I’ve been struck by how food bloggers will use almost any occasion as inspiration for a particular dish or menu. There are, of course, the major holidays like Christmas,
Easter, Thanksgiving, Passover – weeks ahead of time, I will start seeing posts devoted to foods consumed on these special days. Even the “lesser” holidays, like St. Patrick’s Day (no offense to any Irish, I am of Irish descent myself!) are cause for special creations. And then there are the heretofore unknown “food holidays”, like World Nutella Day or National Grilled Cheese Day. I never knew these things existed and clearly I need to start keeping a date book of all these things so that I am well prepared for next year.

But I’ve been particularly impressed by how many food bloggers are creating dishes and menus devoted to the Royal Wedding. As someone who is still technically a part of the British Commonwealth (notice how I still spell certain words with a “u”?), you might think I would feel as if this event was cause for some sort of food celebration. But I don’t really. I am certainly not knocking my fellow foodbloggers for living it up, but I am too tired living my own life to care all that much about it. I feel little more than a passing interest and only the same mild excitement that I would experience for any two young persons in love starting their married life together. So I haven’t dreamed up any special Low Carb Gluten Free Royal Wedding Cakes for the occasion. Sorry if that disappoints you, but there you have it.

It did occur to me in passing, however, that these little bundt cakes would not be out of place at a luncheon or high tea in honour of the royal couple. Maybe not at the actual luncheon hosted by HRH Queen Elizabeth herself, but at a little event held by commoners in a private home to celebrate the event. Bundt cakes always look so elegant and lemon is a classic flavour for tea-time. I didn’t create them as such, but if you want them to be in honour of the royal couple, consider this my contribution. Cheers to the lovely young things who actually seem to be in love and who appear to have as much chance at happiness together as us commoners. I wish them joy.

Will I even watch the blessed event? Not sure. I will likely be up at that hour, I usually am. But I am far more likely to be found rushing around making breakfast for three kids and downing several cups of coffee before heading out to meet a running group. Maybe I will have the tv on as I do these things, or perhaps I will wait until later to watch the re-broadcasts. I know from past experience that the edited versions of these things are often far more enjoyable, as they include only the pomp and circumstance and cut out the boring bits. As a pre-teen, I was up early to watch the ill-fated Fergie and Andrew union many moons ago, and was bored out of my skull for much of it. What I remember most was that I was cuddled under a blanket on the couch of a friend’s cottage on Lake Simcoe. I called that friend today, my best childhood friend, just to reminisce. I haven’t talked to her in a long time and it felt really good. So maybe I’ve had my had my royal wedding celebration after all.

Mini Lemon Ricotta Bundt Cakes

Cakes:
1 cup almond flour
1/3 cup coconut flour
1/4 cup vanilla whey protein powder
1/4 cup granulated erythritol
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup whole milk ricotta, room temperature
3 large eggs
1 1/2 tbsp lemon zest
16 drops stevia extract
1/4 cup lemon juice
1/4 cup almond milk

Glaze:
1/2 cup powdered erythritol
1 tbsp plus 1 tsp lemon juice

For the cakes, preheat the oven to 325F and grease a 12-cup mini-bundt pan very well, making sure to grease center spoke. I found this easiest with softened butter and a pastry brush, working butter into all the crevasses.

In a medium bowl, whisk together almond flour, coconut flour, protein powder, erythritol, baking powder, baking soda and salt.

In a large bowl, beat ricotta until smooth. Beat in eggs, one at a time. Beat in lemon zest and stevia extract. Add almond flour mixture in two batches, alternating with lemon juice and almond milk.

Give batter a final stir with a rubber spatula, then divide evenly between prepared bundt molds. Bake 20-24 minutes, or until cakes are firm to the touch and light golden brown around edges. Let cool 5 minutes in pan and then flip out onto wire rack to cool completely.

For the glaze, whisk together powdered erythritol and lemon juice in small bowl until erythritol has dissolved. If too thick, add more juice, 1 tsp at a time until desired consistency is reached.

Linked this up on Cara’s Cravings for Stevia Recipes. She’s hosting a great giveaway over there if you want to try out Nu Naturals Stevia!

Serves 12. Each serving has 7.3 g of carbs and 3.2 g of fiber. Total NET CARBS = 4.1 g.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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