Sponge Orange Cake
- Preheat oven to 180° top/bottom heat. Lightly grease baking pan.
- For the sponge cake, mix KetoBaking Mix, erythritol, baking powder, scraped vanilla bean, orange zest and salt in a bowl. Add melted margarine and sparkling mineral water and mix just briefly. Spread the batter into the baking pan.
- Wash and dry one orange and cut off three slices. Now cut them in half. Spread 50 grams of erythritol on the dough with a spoon, cover the cake with the orange slices and sprinkle with 50 grams of erythritol.
- Bake in the oven for about 35 minutes. Leave in the oven door for another 20 minutes with the oven door slightly open. Then remove and let cool on a kitchen rack.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kanso KetoBaking Mix | 250 g |
| Erythritol | 150 g |
| Baking powder | 16 g |
| Vanilla bean (scraped out) | ½ |
| Organic orange (grated peel) | 1 |
| Salt | ⅓ TL |
| Kanso KetoMargarine melted | 100 g |
| Mineral water with carbonic acid | 300 ml |
| EXTRA: Erythritol | 100 g |
| EXTRA: Organic orange slices | At will |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 1723 | 36,0 | 135,1 | 30,9 | 2 : 1 | 1 cake |
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