Include in Print View:

Golden Apricot Ginger Cake (Low Fat)

Golden Apricot Ginger Cake (Low Fat recipe image
This Golden Apricot Ginger Cake is a delightful low-fat dessert that balances the sweetness of fresh apricots with the spicy warmth of ginger. The cake features a light, tender crumb infused with ginger juice and vanilla, topped with a creamy, tangy filling made from light cream cheese and crushed gingersnaps. It's an elegant yet simple treat perfect for summer gatherings, tea time, or as a refreshing end to a light dinner. The natural fruit flavors shine through without heavy butter or sugar, making it a satisfying choice for health-conscious bakers who don't want to compromise on taste.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 150.7
Dietary: Low-fat, Vegetarian
Description
This Golden Apricot Ginger Cake is a delightful low-fat dessert that balances the sweetness of fresh apricots with the spicy warmth of ginger. The cake features a light, tender crumb infused with ginger juice and vanilla, topped with a creamy, tangy filling made from light cream cheese and crushed gingersnaps. It's an elegant yet simple treat perfect for summer gatherings, tea time, or as a refreshing end to a light dinner. The natural fruit flavors shine through without heavy butter or sugar, making it a satisfying choice for health-conscious bakers who don't want to compromise on taste.
Directions
  1. 1
    Preheat the oven to 375°F (190°C).
  2. 2
    Lightly butter a 10-inch round glass tart or flan baking dish and set aside.
  3. 3
    To make ginger juice, place a 1 to 2-inch piece of fresh ginger root in a food processor or blender with a small amount of water and blend until smooth; strain to extract the juice.
  4. 4
    In a medium bowl, blend together the light cream cheese, 1 tablespoon of sugar, minced crystallized ginger, and vanilla until smooth.
  5. 5
    Halve the pitted apricots and arrange them cut-side up in the prepared baking dish.
  6. 6
    Spoon the cream cheese mixture into the centers of the apricot halves.
  7. 7
    In a separate large bowl, whisk together the cake flour, baking powder, baking soda, and remaining 1 cup of sugar.
  8. 8
    In another bowl, combine the non-fat milk, apricot puree, thawed egg substitute, and ginger juice.
  9. 9
    Pour the wet mixture into the flour mixture and stir just until blended; do not overmix.
  10. 10
    Pour the cake batter over the apricots and cream cheese filling, spreading gently to cover.
  11. 11
    Sprinkle the finely crushed gingersnaps evenly over the top of the batter.
  12. 12
    Bake for 20 to 25 minutes, or until a toothpick inserted into the cake (avoiding the fruit) comes out clean.
  13. 13
    Allow to cool slightly in the pan before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 150.7kcal
% Daily Value *
Total Fat 2.0 gg4%
Saturated Fat 0.8 gg4%
Cholesterol 2.0 mgmg1%
Sodium 9.0 mgmg1%
Total Carbohydrate 33.0 gg11%
Dietary Fiber 6.0 gg24%
Sugars 27.6 gg
Protein 4.2 gg9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/golden-apricot-ginger-cake-low-fat/