Chef-Audio Cookbook Recipe| Instructional | Cut The Fat not the Taste!
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EnglishVoice Age
Middle Aged (35-54)Transcript
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Do you have high cholesterol? I do cut the fat, not the taste and make this recipe with me. Now, today we are making low fat, low carb pomegranate lemon cake. Let's get out your cooking equipment and ingredients. If you've already done that, you can fast forward to about a minute and 52nd spot on the recording as that's where we start the instructions note, feel free to press, pause at any time to prepare this recipe at your own speed. The equipment you'll need is a nine by five nonstick bread pan, a roll of parchment paper, two measuring spoons, a quarter of a teaspoon and a half a teaspoon. Three measuring cups, a quarter of a cup, a half a cup and one cup. Two small mixing bowls, two medium mixing bowls, a hand whisk hand blender and a baking rack. The ingredients you'll need are non-stick cooking spray such as pam, one cup of Bob's red mill almond flour super fine. A half a cup of King Arthur's all purpose, unbleached flour. A half a teaspoon of almond hammer, baking soda, a quarter, teaspoon of Morton salt, a quarter cup of fresh lemon juice. One tablespoon of lemon zest, a quarter cup of buttermilk, 5.3 ounces of pomegranate seeds. Two large eggs at room temperature. You can put them in a bowl of warm water to expedient the process. Four tablespoons of canola oil and a half a cup of granulated sugar. Ok. Let's get started the instructions. Number one, preheat your oven to 3 50. Set your oven rack in the middle position. Two spray a nine by five nonstick bread pan with a nonstick cooking spray line the pan with parchment paper. Make sure you leave some paper over the edges. So it's easy to remove the cake. Once it's done three in a medium bowl, whisk together one cup of the almond flour, a half a cup of all purpose flour, a half a teaspoon of baking soda, plus a quarter teaspoon of salt. If trying to be super healthy, you can substitute a half a cup top of the oat flour for the all purpose flour. But realize this substitution will make your cake a little bit more dense to make it a little lighter. Add one teaspoon of baking powder if using the oat flour. Now set aside step four in a separate small bowl, mix a quarter cup of buttermilk, one tablespoon of fresh squeezed lemon juice and one tablespoon of lemon zest. Set aside five, remove only two tablespoons of the flour mixture and place in a small bowl tossed with 5.3 ounces of pomegranate seeds. This step helps absorb some of the seeds. Moisture note trader Joe's has these pomegranate seeds prepackaged in this exact amount for ease. Six, get a medium bowl and an electric mixer. Add a half a cup of sugar, four tablespoons of canola oil to this bowl on medium speed blend, sugar and oil for about a minute. Once again, you can make this recipe slightly healthier and reduce the sugar to one third of a cup. Seven, add one room temperature large egg to the egg mixture beat on medium for about 30 seconds until blended. Now do the same with the second large egg eight. Now it's time to combine your flour and lemon mixture with the mixer on low speed beat in one third of the flour mixture. Then follow with one third of the lemon mixture. Keep alternating the two of these amounts until all the flour and lemon mixture are completely incorporated. Nine fold in the floured pomegranate. They will add a nice pop to this cake. 10, pour the batter into the prepared bread pan. 11 place the bread pan in the middle of the oven and bake for 35 minutes. Then rotate the pan 100 and 80 degrees and cook for another 30 minutes. This allows the most even cooking at this point. The top will be beautifully golden brown. 12 remove from the oven, let it cool on the baking rack for 10 minutes and then holding the edges of the parchment paper. Remove from the pan to cool place on the baking rack. Hm. Enjoy cut the fat, not the taste.