My mother-in-law Amy has diabeties and I have decided to include some recipes suitable for diabetics on my free recipe page. Because of this, I am now searching for inovative recipes that not only taste good but are completely safe for all diabetics to use. This one was given to me by Amy and after making it myself, I decided that it tastes just as good as the regular recipe for this lovely cake and at least you will know that it is good for you. There is only 763 (182 calories) in each slice and just 0.2g of saturated fat. If you are following the weight watchers point plan this is just 2.5 points so you don't have to deprive yourself of having this lovely treat sometimes.
INGREDIENTS:
2 cups SR flour (I use half white and half wholemeal)
2 egg whites
1/3 cup sugar
1/2 cup apple sauce (bottled)
1 teaspoon bi-carb soda
3/4 cup drained canned crushed pineapple (in natural juice)
1 cup mashed banana
1/4 cup (25g) walnuts - chopped
1 teaspoon mixed spice
cooking spray
Method:
Preheat oven to 180C (fan forced). Drain pinapple, keeping the juice for the icing. In a large mixing bowl beat egg whites and sugar for 1 minute using an electric beater. Stir bi-carb into apple sauce (it will froth up) and add to bowl. Mix in mashed banana, walnuts, drained pineapple and mixed spice. Blend ingredients together well. Gently fold into mixture in one go. DO NOT BEAT as this will make the cake tough. Pour mixture into a round 19 cm cake tin that has been coated with cooking spray. Bake for 35 - 40 minutes or until firm to touch in centre. Allow cake to sit for 5 minutes in tin before turning out onto a wire rack to cool.
ICING:
1 cup icing sugar
about 1 tablespoon of saved pineapple juice from can
2 teaspoons reduced fat margarine
Place all ingredients into a small mixing bowl and blend together until smooth. Spread over the top of cake. In humid weather it is best to keep this cake, sealed in the refrigerator.
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