With the Orange Marmalade I made this weekend, I tried making a cake with one of the jars and it came out REAL good! Hubby usually reacts with "It's OK" to low-carb baked goods, but this cake got a resounding "You can bake this one again any time!" The pic can bee seen here:
http://buttoni.wordpress.com/2011/0...marmalade-cake/

This cake came out so moist, icing it would be overkill for sure. I make my first ever attempt at a low-carb marmalade this week and it made so much, I decided to use one jar in making a delicious cake. Mmmmm. My husband just LOVED this cake! This cake not suitable until the fruits rung of OWL as the marmalade is made with the whole orange and not just the peel.

INGREDIENTS:

1 c. almond flour
½ c. coconut flour
2 T. oat fiber (not oat bran!)
½ c. erythritol
½ c. granular Splenda
¼ tsp. salt
2 tsp. baking powder
4 pkts. stevia
3 T. melted butter
1 c. my sugar-free orange marmalade: http://buttoni.wordpress.com/2011/0...ange-marmalade/
2 tsp. vanilla
7 eggs, beaten


DIRECTIONS: Preheat oven to 350º. Measure and stir dry ingredients into large mixing bowl. Add wet ingredients and stir well. Pour into a deep, buttered round cake pan, Bundt or angel food cake pan. Bake in a 350º oven for 40-50 minutes. Test for doneness with a toothpick at the center. Allow to totally cool before attempting to remove from the pan, as this, like most large low-carb cakes, is a bit fragile when still warm.


NUTRITIONAL INFO: Makes 10 servings, each contains:

189 calories
13.6 g fat
10.83 g carbs, 5.11 g fiber, 5.72 g NET CARBS
8.54 g protein
246 mg sodium
40 mg potassium
19% RDA Vitamin B12, 91% C, 24% iron, 88% phosphorous, 15% riboflavin, 20% selenium