Monday, December 10, 2007

Lemon Blueberry Ginger Tea Cake

First, not one but two risottos and now cake? Is there no help for this low carb cook?

Fear not. What you see here is one light moist lemony delight that has been tampered with to lower its glycemic impact without compromising its taste one iota.

Meyer lemons lend their fresh citrusy-sweetness here and compliment the chewy crystallized ginger and tiny dried organic blueberries. Just a week ago, dear friends Erika and Bill sent me another box of the prized fruits and much of my cooking these days is being influenced by the heady scent of these beauties gracing my kitchen counter.

Okay, and sometimes I just need a little something to go with my afternoon tea. We all need a little something sometimes.
Lemon Blueberry Ginger Tea Cake
Inspired by a recipe found in Williams-Sonoma Holiday Favorites Cookbook
For the batter -
1 1/2 cups organic whole wheat pastry flour
1 1/2 cups regular unbleached flour
1/2 teaspoon each baking soda and fine Kosher salt
3/4 cups Earth Balance Buttery Sticks (room temperature)
1 cup Splenda granular
3/4 cup fine sugar
grated zest from 2 Meyer lemons
3 large eggs (may use 3/4 cup egg substitute)
1/4 cup Meyer lemon juice
3/4 cup buttermilk (low fat is fine)
1/2 cup (heaping) dried organic blueberries
1/4 cup chopped crystallized ginger

For the glaze -
1/3 cup Splenda granular
juice from 1 Meyer lemon
2 tablespoons Earth Balance Buttery Stick

Batter -
Combine the first three ingredients with a whisk and set aside.
Cream the EB sticks on high speed in the bowl of an electric mixer until light and fluffy.
Beat in the Splenda and sugar then beat in the eggs, one at a time, until incorporated.
Beat in the lemon juice and zest.
With the mixer on medium, add 1/2 of the flour mixture and mix well.
Add the buttermilk and beat until smooth.
Add the remaining flour mixture and beat until smooth.
With the mixer turned off, stir in the dried berries and ginger pieces.
Pour the batter into a greased and floured bundt pan or other cake pan of your choice.
Bake in a 350-degree oven for about 50 minutes. Check for doneness by probing the cake with a toothpick. It should come out crumb free.
Allow cake to cool in the pan for about 10 minutes on a rack, then turn out onto the rack to finish cooling.
Glaze -
Over medium heat, mix the Meyer lemon juice and the Splenda together in a small saucepan until the Splenda has dissolved. Add the 2 tablespoons EB and whisk until melted. Continue to whisk, maintaining the heat, until the liquid thickens slightly, about 3 minutes more.
Place the tea cake on a large plate and carefully pour the hot glaze over the top; most of it will be absorbed but some of it will drip off.
Remove the cake to a fancy-schmancy cake plate and pour the drippings from the first plate over the cake again.

There. Cut a slice while it's warm. Take a bite. Mmmmmm. Oh, and don't forget to make yourself a cup of tea. That was the whole reason for this exercise, right?

Copyright © 2005-2007, Christine Cooks. All rights reserved