Cinnamon Cake is suitable for individuals with a heart condition as it’s low in saturated fat and doesn’t contain trans fat. It is also acceptable for kids, pregnant and lactating women and seniors. Diabetic people can eat it, considering that each slice of cinnamon walnut cake contains almost twenty-five grams of carbohydrates.
It is not recommended to be served for babies less than one year aged or for individuals with milk, egg, protein or walnut hypersensitivity reaction. Non-caloric sweetener can be used instead of sugar to scale back the calorie and carbohydrates content.
Cinnamon Walnut Cake
- 125 ml Sunflower oil, corn oil or canola oil, 1/2 cup
- 125 gm Sugar (1/2 cup), or 50 grams Splenda can be used in place of sugar.
- 3 Whole Eggs, Or 6 egg whites
- 200 gm All-purpose flour, Or whole wheat flour (one cup)
- 1 tsp Baking powder
- 3 tbsp Walnut, chopped
- 3/4 cup Nonfat milk
- 2 1/2 tsp Cinnamon, ground
Mix sugar, baking powder, cinnamon, and flour in a bowl.
Beat the eggs with milk and oil for 3 minutes with a wooden spoon, then add them to the above powdered mixture and mix well with a spoon for 2-3 minutes or with an electrical mixer for 1 minute.
Add the walnuts and mix them gently.
Place the mixture in a greased 20 cm round cake tin and bake in an oven preheated to 180 C for one hour until it has risen and browned or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool down, then cut into 15 slices.
Fat and Calorie Content:
Calories per serving: 180 calories with sugar or 150 with Splenda
Fat per serving: 10 grams of healthy fat
Serve with fruit salad to enrich it with fiber, vitamins, minerals and antioxidants and make it more nourishing.
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