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Plain and Delicious Vanilla-Orange Cake
Source: Enlitened Kosher Cooking by Nechama Cohen

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

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 230.9
Total Carbs 20.8 g
Dietary Fiber 1.4 g
Sugars 13.3 g
Total Fat 15.8 g
Saturated Fat 1.8 g
Unsaturated Fat 7.2 g
Potassium 136.1 mg
Protein 4.5 g
Sodium 123.7 mg
Dietary Exchanges
3 Fat , 1 Other Carbs , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Streusel Topping
2 tsp  SPLENDA┬« Brown Sugar Blend
3 each  SPLENDA┬« No Calorie Sweetener packets
0 1/4 tsp  ground cinnamon
2 tsp  soy flour
2 tsp  Flour, oat, whole grain
1 oz  light unsalted stick margarine
2 1/2 tbsp  Nuts, walnuts, English, dried, chopped

0 3/4 each  Tea, orange & spice, bags
2 tsp  vanilla extract
1 oz  orange extract
0 1/2 cup  white all purpose flour
0 1/4 cup  Flour, soy, defatted, stirred
0 1/2 cup  almond meal (flour)
0 1/4 cup  Flour, oat, whole grain
1 tsp  baking soda
1 tsp  low sodium baking powder
2 each  eggs
1 each  egg whites
0 1/2 cup  walnut oil
1 cup  sugar
0.125 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.

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