Author Topic: St Clement's cake  (Read 6480 times)

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Offline Avocado

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Re: St Clement's cake
« Reply #15 on: 27 March 2012, 05:45:01 PM »
Thanks Patti ! Looking forward to making this (with xylitol) :)
Anne

Atypical Type 2, thin, not insulin resistant, diagnosed March 2007. Very low carb (30 - 50g per day) Paleo diet and exercise - Prandin (Repaglinide) 0.5mg. Aortic Valve Replacement Jan 2014, Osteoporosis, Small airways disease, probable coeliac - Strontium Ranelate 2g/d, Omacor 2g/d, vitamin K2 300mcg/d, Aviticol (vit D3) 20,000 IU every week, Qvar 100 2/day.

Current HbA1c 33 Current total cholesterol 7, HDL 3.5, LDL 3.2, triglycerides 0.4

Offline Avocado

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Re: St Clement's cake
« Reply #16 on: 08 April 2012, 01:08:34 PM »
This cake is absolutely delicious ! But I wonder if I did something wrong as, despite giving it extra time in the oven, the top never browned at all and the middle is soft, almost liquid, like a cheesecake in consistency. It's more a dessert than a cake. I wonder if the lemons and orange I used were a bit too big and so there was too much liquid in the cake ? Could that be a cause ? Advice please as the taste is so lovely that I want to make this again.
Anne

Atypical Type 2, thin, not insulin resistant, diagnosed March 2007. Very low carb (30 - 50g per day) Paleo diet and exercise - Prandin (Repaglinide) 0.5mg. Aortic Valve Replacement Jan 2014, Osteoporosis, Small airways disease, probable coeliac - Strontium Ranelate 2g/d, Omacor 2g/d, vitamin K2 300mcg/d, Aviticol (vit D3) 20,000 IU every week, Qvar 100 2/day.

Current HbA1c 33 Current total cholesterol 7, HDL 3.5, LDL 3.2, triglycerides 0.4

Offline Pattidevans

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Re: St Clement's cake
« Reply #17 on: 08 April 2012, 04:54:41 PM »
oooh er Anne.  I have no idea why that happened. It usually rises so it cracks a little and is a nice golden brown on top.   Is it perhaps because you used Xylitol rather than Splenda? When you use sugar in recipes it melts and goes liquid which Splenda doesn't, does Xylitol behave like sugar? I mean when you use Splenda in baking you have to use more liquid, perhaps that's not the case with Xylitol. 

Claudia Roden has a recipe for an orange cake which set me on the trail of this one, let's see... the recipe is here http://www.lovefood.com/guide/recipes/11389/claudia-rodens-orange-and-almond-cake  I remember my first effort was this recipe but I just substituted Splenda for sugar and the result was quite dry, so then I adapted the low carb pound cake recipe using Splenda and it came out lovely.

I have people coming for dinner tonight.  I have made a White chocolate and Berry cheesecake (with Splenda so it's half-way D friendly, if you don't count the Amaretti biscuits which form the base).  I have also made a chocolate & raspberry brownie cake which I am worried sick over!  I followed the recipe exactly (so it's anything but D friendly with 400g sugar in it) but I didn't have a rectangular cake tray, so instead between us hubby and I worked out that the area of my 23cm dia round cake tin = the area of the 20 x 30cm rectangular tin they suggested.  The mixture looked a little too deep to my eye - anyway I cooked it 27 mins instead of the 20 mins suggested, but it's been out of the oven over an hour and the middle looks liquid still.  Have bunged it in the fridge and hope for the best!  Otherwise will freeze it and serve as a frozen dessert some other time!
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans

Offline Avocado

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Re: St Clement's cake
« Reply #18 on: 08 April 2012, 06:21:15 PM »
Is it perhaps because you used Xylitol rather than Splenda? When you use sugar in recipes it melts and goes liquid which Splenda doesn't, does Xylitol behave like sugar? I mean when you use Splenda in baking you have to use more liquid, perhaps that's not the case with Xylitol. 

Claudia Roden has a recipe for an orange cake which set me on the trail of this one, let's see... the recipe is here http://www.lovefood.com/guide/recipes/11389/claudia-rodens-orange-and-almond-cake  I remember my first effort was this recipe but I just substituted Splenda for sugar and the result was quite dry, so then I adapted the low carb pound cake recipe using Splenda and it came out lovely.

I used xylitol yes. When xylitol is heated it turns liquid like sugar but doesn't 'burn' - you can't make crème brulé with it for example. But if Splenda doesn't melt and you've increased the liquid in the recipe by adding the yoghurt - I'm looking at the Claudia Roden recipe - then that might be the 'problem'. I've put problem in inverted commas because it turns out a lovely moist delicate cake with cheesecake type centre like this. I'll try it again without the yoghurt. Funnily enough the book on Middle Eastern Cookery was one I had years ago and I have made a lemon and almond cake from that ! This recipe you made is much nicer though - it is so delicate and a beautiful colour. I'm breathing out a subtle aroma of lemons and orange even though it was a few hours ago I had a piece...so delicious.
Anne

Atypical Type 2, thin, not insulin resistant, diagnosed March 2007. Very low carb (30 - 50g per day) Paleo diet and exercise - Prandin (Repaglinide) 0.5mg. Aortic Valve Replacement Jan 2014, Osteoporosis, Small airways disease, probable coeliac - Strontium Ranelate 2g/d, Omacor 2g/d, vitamin K2 300mcg/d, Aviticol (vit D3) 20,000 IU every week, Qvar 100 2/day.

Current HbA1c 33 Current total cholesterol 7, HDL 3.5, LDL 3.2, triglycerides 0.4

Offline Pattidevans

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Re: St Clement's cake
« Reply #19 on: 09 April 2012, 01:28:03 AM »
Anne it doesn't "look" that far off my results with the cake, it is always very moist and not particularly cake-like and dry.  Try decreasing the yoghourt by a tiny bit but not a lot.
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans

Offline pms543

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Re: St Clement's cake
« Reply #20 on: 18 September 2012, 08:06:13 PM »
This is going to be baked at weekend...thanks for the pic of yours , Anne!!
Poppet x

I have Coeliac disease.

Diagnosed Type 2 16/08/2010

OCT 2013 2 X 500g Glucosaphage

Current slow release Metformin 2000g

Victoza 1.2 daily

36 Units Insultard

30mg Prednisalone

2 x 500mg Calcichew D3 Forte

30mg Amitriptyline


16/11/2010 1st HbA1c 8.5, HDL 1.1, LDL 2.7, Trigs 1.6 
17/02/2015 HbA1c 108mmol, HDL 1.5, LDL 4.3, Trigs 2.7 Total Chol 4.7

25/04/2017 HbA1c  84mmol,Chol 7.7

Offline Pattidevans

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Re: St Clement's cake
« Reply #21 on: 18 September 2012, 09:53:54 PM »
Let us know how it goes and if you enjoy it Poppet  :)
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans

Offline TerryJ

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Re: St Clement's cake
« Reply #22 on: 06 April 2014, 08:44:17 AM »
Patti, what sort of consistency is the mixture when blended ?

Can you pour it out easily or do you have to spoonand scrape it out ?
Type 2 since 1999. Current meds Gliclazide
HbA1c Feb10 10.9, May10 7.7, Oct10 6.6, Oct11 6.7, Dec12 6.4, Nov13 6.9

Offline Pattidevans

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Re: St Clement's cake
« Reply #23 on: 06 April 2014, 10:02:13 AM »
I haven't made it for a while Terry but I recall it was a rather thick pouring consistency like most cake batter. 


Have you made it?
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans

Offline TerryJ

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Re: St Clement's cake
« Reply #24 on: 06 April 2014, 08:13:40 PM »
Not yet but I'll probably have a bash this week.
Type 2 since 1999. Current meds Gliclazide
HbA1c Feb10 10.9, May10 7.7, Oct10 6.6, Oct11 6.7, Dec12 6.4, Nov13 6.9

Offline Pattidevans

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Re: St Clement's cake
« Reply #25 on: 06 April 2014, 08:29:01 PM »
let me know how you get on.  I did a version of it for today.  Went down well with friends.  I served it with home made ice cream  :D
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans

Offline kat

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Re: St Clement's cake
« Reply #26 on: 09 April 2014, 12:37:17 AM »
 :D Not baked for a while but aim to get some splenda and make this! It sounds lovely.
Glad Avocado posted the thing about xylitol tho cos I usu that when I make ice cream since I saw her tip about it. In ice cream it is brilliant! 
looking after T2 husband. metformin, gliclazide, lantus thyroxine. Also captopril,

Offline Pattidevans

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Re: St Clement's cake
« Reply #27 on: 09 April 2014, 10:55:17 AM »
Quote
In ice cream it is brilliant! 
Does it stop Ice cream freezing too hard?  I find adding about 3 tbs vodka stops it freezing too hard and you can't taste it in the finished item.
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans

Offline kat

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Re: St Clement's cake
« Reply #28 on: 18 August 2014, 01:14:16 PM »
 Hi there, long time since I posted, not since I made the St Clements cake so that's where I joined back in! I made the cake & it turned out rather like a baked cheesecake in texture and a little too moist. I will be trying it again with a few adjustments tho 'cos it went down well with OH anyway! Did an experimental blackberry crumble on sunday but didn't look on forum to see if there were any recipes I could have used rather than a guess! lol.
looking after T2 husband. metformin, gliclazide, lantus thyroxine. Also captopril,

Offline Pattidevans

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Re: St Clement's cake
« Reply #29 on: 18 August 2014, 03:00:14 PM »
Hi Kat

Nice to see you back again :)

I agree the St Clements cake is a bit like a baked cheesecake. Come to think of it, depending on how much "fruit mush" you have, you could try reducing the Yoghurt by the same amount if you want a drier cake texture.
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans