Fresh fruit sweetens an extra-light ginger-and-orange cake made with healthy whole-wheat flour in this pretty dessert recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Place egg whites in a medium bowl. Let stand at room temperature for 30 minutes. In a small bowl, stir together flour, baking powder, orange peel, and ginger; set aside.

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  • Preheat oven to 350 degrees F. Line the bottom of a 9x1 1/2-inch round baking pan with parchment paper, and grease the paper. In a small bowl, stir together brown sugar, the 2 tablespoons melted butter, and the water. Spread in prepared pan. Arrange mango or peach slices over brown sugar mixture. Sprinkle with blueberries.

  • Beat egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 1/4 cup of the granulated sugar, beating until stiff peaks form (tips stand straight). Set aside.

  • In a large bowl, beat the 1/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in the remaining 1/4 cup granulated sugar and the vanilla. Alternately add the flour mixture and milk, beating on low speed just until combined. Fold egg white mixture into batter; spoon over fruit in baking pan, spreading evenly.

  • Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 5 minutes.

  • Loosen side by running a knife around cake; invert onto serving plate. Carefully peel off parchment paper. Cut into wedges. Serve warm. If desired, serve with frozen yogurt.

Tips

Tip: If you can't find good mangoes, substitute 2 cups refrigerated sliced mangoes. Rinse slices with cold water; drain and lightly pat dry with paper towels before using.

Nutrition Facts

155 calories; 6 g total fat; 3.7 g saturated fat; 16 mg cholesterol; 97 mg sodium. 113 mg potassium; 24.3 g carbohydrates; 1.5 g fiber; 16 g sugar; 2.6 g protein; 366 IU vitamin a iu; 6 mg vitamin c; 4 mcg folate; 50 mg calcium; 5 mg magnesium;

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