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
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.



Just an idea: I also mixed some of the juice from the orange with some cream cheese and Splenda to make a topping for the cakes