Orange Sour Cream Cakes

This is a low carb adaptation of the original Gary Rhodes recipe from
the article ‘Gary’s Tropical Twist’ in the May 2004 edition of the UK’s
Good Food magazine.

Orange Soured Cream Cakes

Makes 12 cakes
ecc 2.25g carbs per cake

5 oz /140g softened butter
6 tbsp Splenda
4 large eggs
Finely grated zest of a large orange
1 tsp orange extract
4 fl oz /142 ml soured cream — For those of us in the US that's about 1/2 cup sour cream
6 oz /175g ground almonds
1 tsp baking powder

Preheat the oven to 350°F/180°C/Gas 4, and then lightly butter a 12-hole muffin pan.

Cream the butter and the Splenda. Add the eggs one at a time, beating each one in well, then mix in the orange zest, orange extract, baking powder
and soured cream, before beating in the ground almonds.

Divide the mixture between the holes in the muffin pan, and then bake for 20-25 minutes, or until firm to the touch.

Thanks Demi.