Golden Apricot Ginger Cake (Low Fat)
A golden and delicious cake that will have your family begging for a second slice!
Yield
12 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | teaspoons |
butter
|
|
| 8 | each |
apricots
whole, pitted, split |
*
|
| 4 | ounces |
cream cheese
light |
|
| 2 | teaspoons |
ginger
crystallized, minced |
|
| 1 | cup |
sugar
|
|
| ⅔ | cups |
milk
non-fat |
|
| 2 | tablespoons |
gingersnap cookies
finely crushed |
*
|
| ½ | teaspoon |
sugar
|
|
| 1 ¼ | teaspoon |
vanilla extract
|
|
| ½ | cup |
apricot puree
4-5 apricots |
* |
| ¼ | cup |
liquid egg substitute
frozen, thawed |
|
| 1 | tablespoon |
ginger juice
|
* |
| ⅓ | cup |
cake flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | ml |
butter
|
|
| 8 | each |
apricots
whole, pitted, split |
*
|
| 115.6 | ml/g |
cream cheese
light |
|
| 1E+1 | ml |
ginger
crystallized, minced |
|
| 237 | ml |
sugar
|
|
| 158 | ml |
milk
non-fat |
|
| 3E+1 | ml |
gingersnap cookies
finely crushed |
*
|
| 2.5 | ml |
sugar
|
|
| 6.3 | ml |
vanilla extract
|
|
| 118 | ml |
apricot puree
4-5 apricots |
* |
| 59 | ml |
liquid egg substitute
frozen, thawed |
|
| 15 | ml |
ginger juice
|
* |
| 79 | ml |
cake flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
Directions
To make ginger juice, place l (2 or 3 inch) piece ginger root in food processor. Puree, then wrap in cheesecloth and squeeze out juice.
Butter l0 inch round glass tart or flan baking dish . Set aside. Blend together cream cheese, crystallized ginger, l/2 ts. sugar and l/4 ts. vanilla. Spoon cream cheese mixture into centers of apricot halves. Set aside.
Whisk together nonfat milk, apricot purée, egg substitute and ginger juice until blended. Stir together flour, baking powder and baking soda. Add apricot mixture to flour mixture, stirring just blended. Pour into prepared baking dish. Push filled apricots at random onto cake batter. Sprinkle with gingersnap cookies.
Bake at 375℉ (190℃) about 20 minutes or until center of cake tests done. Serve warm with additional apricot purée if desired.
Each serving contains: l79 calories, l03 mg. sodium, 8 mg. cholesterol, 3 grams fat, 36 grams carbohydrates, 4 grams protein, and 0.27 gram fiber.
