Source: Enlitened Kosher Cooking by Nechama Cohen

Vanilla Orange Cake that can be made with a streusel topping.

Servings

Streusel Topping
2 tsp SPLENDA® Brown Sugar Blend
3 SPLENDA® No Calorie Sweetener packets , vanilla flavored
0.25 tsp ground cinnamon
2 tsp soy flour
2 tsp Flour, oat, whole grain
1 oz light unsalted stick margarine , cold (2 tbsp)
2.5 tbsp Nuts, walnuts, English, dried, chopped , coarsely chopped


0.75 Tea, orange & spice, bags , make 3/4 cup
2 tsp vanilla extract
1 oz orange extract
0.5 cup white all purpose flour
0.25 cup Flour, soy, defatted, stirred
0.5 cup almond meal (flour)
0.25 cup Flour, oat, whole grain
1 tsp baking soda
1 tsp low sodium baking powder
2 eggs
1 egg whites
0.5 cup walnut oil
1 cup sugar
0.12 g salt

Strusel Topping version
1 Combine sugar substitutes, cinnamon and flours. Using a pastry cutter or 2 knives, cut the margarine into this mixture until crumbly.
2 Add the nuts and gently toss together so that the mixture stays crumbly.
3 Prepare the cake. Pour half the batter into paper lined loaf pan or muffin cups. Sprinkle half the streusel mixture on the batter. Top with remaining batter. Sprinkle with remaining streusel mixture. Bake as above.
1 Preheat oven to 350 degrees. Mix the tea with the extracts and set aside.
2 Sift the flours, adding the baking powder and baking soda, and set aside.
3 Separate the eggs and place into separate bowls. Beat the egg yolks with the oil until thick, and then add half of the sugar substitute, beating until fluffy.
4 Beat the egg whites, using the remaining sugar substitute and the salt.
5 Using a spatula, fold the two batters together gently -- do not mix too much or the egg whites will deflate.
6 Add the flour mixture and the tea mixture to the egg batter, alternating between the two, and fold gently with a spatula.
7 Turn into a long loaf pan that has been lined with baking paper and bake for 30 to 35 minutes, or until the top springs back and a tester comes out clean.

Serve with fresh strawberries combined with whipped topping, for variation.