Coffee Syrup Spice Cake

[Rosebud]

*Not suitable for Atkins Induction*

I have adapted this from a recipe I found on an old calendar.;)
It is quite similar to Stormy's Spice Cake, (http://forum.lowcarber.org/showthread.php?t=51987) so you could easily replace my spices with hers if you wish. :)

The cake:
240g/1 cup/2 sticks butter, softened
¾ cup Splenda/36 Splenda tablets,
OR: 9 tsp Canadian Sugar Twin plus 9 tsp Splenda
4 eggs
1 tsp vanilla extract
200g/2 cups almond meal/flour
1 tsp baking powder
4 tsp cinnamon (ground)
2 tsp allspice (ground)
Whipped cream for serving, if liked

The coffee syrup:
1 cup strong coffee
*Sweetener as desired. I used 2 Splenda tablets (equivalent to 2 tsp sugar/Splenda) but the original recipe called for ½ cup of sugar :eek: Sounded way too sweet to me.

Preheat oven to 160ºC/320ºF. Grease and line a round 20cm/8-9 inch pan with baking paper.
Beat butter and sweetener together using an electric mixer, until mixture is pale and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla with last egg.
Add almond meal, baking powder, cinnamon and allspice and fold with a spatula until well combined. Spoon into prepared pan and bake for 1½ hours or until cooked through and golden. Remove from oven, prick all over with a skewer and pour over half of the coffee syrup. Allow cake to rest in pan for 15 minutes before slicing.
Serve cake while still warm, with whipped cream if liked, and accompany with remaining syrup.
To make the coffee syrup, place coffee and sweetener into a small saucepan. Stir over low heat until sweetener has dissolved, then simmer for 5 minutes until slightly reduced. Keep warm until poured over cake.
*Next time I make this, I will omit the sweetener from the coffee, and will just pour the coffee over the cake as is. I don’t normally sweeten coffee, and I found this too sweet. YMMV :)

Carb count:

Assuming only Splenda tablets are used (as I did):
For entire cake:
3276 calories
69g protein
327.17g fat
41.92g net carbs

It makes 12 reasonable sized slices, so 3.5 carbs per slice.

However, if you use granulated Splenda, the net carb count for the cake is 58, or 4.83 carbs per slice, if cut into 12 slices.

Rosebud:rose:

[kevinpa]

wow this sounds good.....i'm gonna try it this week for a treat

[EdwardGmys]

Where do you get "Splenda tablets?"

[Rosebud]

Where do you get "Splenda tablets?"
In Australia and Uk, they are sold in supermarkets. ;) I believe you can get them over the net somehow, but I'm not sure of any sites. Each tablet only has 0.075 g carb.

That reminds me I forgot to include the carb count for my cake. Will do that now. :)

Roz

[leslieam]

YUMMY! I am putting this on my list of things to try.

Do you think that any left-over pieces should be heated in the microwave before serving? And also, did you put any leftovers in the fridge or did you just leave it out on a table, kitchen counter, etc?

Thank you for posting this. :yum:

[Rosebud]

YUMMY! I am putting this on my list of things to try.

Do you think that any left-over pieces should be heated in the microwave before serving? And also, did you put any leftovers in the fridge or did you just leave it out on a table, kitchen counter, etc?

Thank you for posting this. :yum:
First of all: next time I make this, I won't bother with the coffee. I might have to experiment a little to get it right. But as a straight spice cake, it's great.

Yes, I reheated my leftovers. But DH had some cold, and says he enjoyed it that way, so i guess it's personal preference.

As for storage, I don't leave anything on the table or counter. Partly because either ants or curious cats might eat it, :D but also because it's summer here at present, and with temperatures of over 90ºF, everything goes into the fridge.
But I actually sliced this up, and put the slices in the freezer. It freezes very well indeed.

Cheers,

Roz

[greannmhar]

I made this a few days ago - loved the spice cake, but like you, Roz, I think I'll leave the coffee stage out next time. I think I'll try adding some chopped walnuts, putting it into a square tin and icing with orange cream cheese. I think it would be great cut up into wee squares, like brownies.
Although we NEVER see temperatures like yours here (chance would be a fine thing :)), I keep all my LC baked goods in the fridge. I get the feeling that without sugar, it's best not to rely on room temperatures.
Babs