無麩質橘子蛋糕 / Mandarine Almond meal cake (Gluten free)

 

今天上班時，同事們搶光了我做的鳳梨蛋糕，除了一位女生，她無法吃任何含麥類的食品，也就是所謂的麩質不耐症患者。因此我想把這道超級健康的蛋糕介紹給這些麩質不耐症的朋友，食材裡沒有麵粉，而是用杏仁粉末，並用了最不讓人發胖的木糖醇及五顆大橘子來代替，非常適合麩質不耐症、怕胖或有糖尿病的朋友喔。

(你有麩質不耐症嗎? 請參考此網址。)

(杏仁粉的好處)

(木糖醇讓我不發胖)

 

 

This moist mandarin cake is gluten free and totally low G.I..

Best cake for those who are suffering for diabetes and wanting to have a healthy diet option. I wish you give a try as I know you will enjoy it.

Ingredients:
* 3 large or 5 medium mandarins
* 4 large eggs
* 3/4 cup xylitol sugar
(You can substitute by caster sugar.)
* 1 tsp baking powder
* 200 g almond meal

材料: 
3顆大橘子或5顆小橘子
4顆大雞蛋
3/4杯木糖醇 或白糖
1茶匙的發酵粉
200公克杏仁粉末


做法 / Method: 
 
1: 烤箱預熱180度。將蛋糕模具先抹點奶油，並在底部與周圍鋪上烤紙。
 
1. Preheat oven to 180°C/160°C fan-forced. Grease the cake pan and line base and side with baking paper.

2: 把橘子放在鍋內，加水稍微蓋過橘子，中火煮約45分鐘，熄火放涼。
2. Put Mandarine in a pan with whole and skin in, cover with water and boil for 45 minutes, leave to cool.

3: 把放涼的橘子放在一個盤子上，把仔挑出，流出來的汁不要丟到。挑完籽的橘子整顆連皮放進果汁機或食物處理機裡打成泥，約可打成一杯多一點點的果肉。
 

3.  Using a plate to catch any juices, cut the mandarins and discard the seeds. Puree the fresh, juice and skins in a blender or food processor. You should have just over 1 cup of pulp.

 

4: 加糖打蛋約5分鐘，把蛋打到濃稠狀態, 然後再加發酵粉，杏仁粉，繼續打勻，最後加果肉一起攪拌均勻。
 
4. Beat the eggs and sugar until thick, it takes about 5 minutes. Then add baking powder, almond meals and mandarine pulp; mix well.

 

4. 將蛋糕液倒入模具中, 烤約35至45分鐘，或是用竹籤插進蛋糕內，抽出時沒黏蛋糕液，即完成。
4. Spoon into the cake tin, bake for 35 to 45 minutes or until a skewer inserted in the centre of the cake comes out clean.