Low Fat Lemon Sponge Cake with Lemon Icing | Low Fat Recipe | Reflux Recipe

A lemon cake that is reflux-friendly

and, as all reflux-friendly recipes, very low in fat!

This is a very indulgent (it’s low in fat, but packed with sugar, so not for every day!) cake that allows even reflux* sufferers to enjoy delicious cake without fear of nasty after-effects.

How is it possible to enjoy a reflux-friendly recipe containing lemon, I hear you ask…

That’s because all we’re using in this recipe is lemon rind, no juice, so you get the WOW-factor of the zesty lemon flavour, without any of the nasty acid.

Lemon Sponge Cake with Lemon Icing | Low Fat Cake | Reflux-friendly cake | Reflux Recipe | Low Fat Recipe

This is only a slight variation on the basic ‘Three Ingredient Low-Fat Sponge Cake‘ and still just as easy to make.

Ingredients

  • 6 large eggs
  • 150g light brown soft sugar
  • 150g self-raising flour
  • 540g Philadelphia ‘Lightest’ cream cheese (or any 3% fat cream cheese)
  • 300g icing sugar
  • Finely-grated zest of two lemons

Equipment

  • 20cm (8in) loose base non-stick round cake tin
  • Greaseproof paper, cut to a circle to fit in the base of the cake tin
  • Electric whisk
  • A drop of vegetable oil to grease the base of the tin before laying on the greaseproof paper, and to then very lightly grease the greaseproof paper before pouring in the cake mix

Method

In a large bowl, whisk the eggs and sugar until the mixture more than doubles in size and becomes quite thick.  This will take quite a few minutes.   A good test is to make a dent or line on the surface with your finger or a spoon and see whether the shape holds.  Just before it gets that thick, add in the very finely-grated zest of one lemon (you will need the second one for the icing) and keep whisking.  Once it briefly holds its shape when you make a dent in the surface, it is ready for the next step.

Sift the flour and fold it carefully into the egg, sugar and lemon mixture, taking great care to be gentle and not lose the air you have whisked into the eggs.

Having prepared your cake tin as described under ‘equipment’, above, pour in the mixture and place the cake tin into a pre-heated oven at 170°C (fan) and leave it in for 25 minutes.  Test with a cake skewer or wooden toothpick before removing it from the oven to ensure the cake is cooked (the skewer/toothpick should come away dry).

Take it out of the oven and leave to cool in the tin for a little while before carefully removing from the tin and leaving to cool completely on a cooling rack if you have one.  The cake often sags a little in the middle – this is perfectly normal and won’t affect the taste or texture.

Once the cake has completely cooled, prepare the icing: Place the cream cheese, very finely-grated zest of the second lemon and half of the icing sugar in a large bowl.  Using the electric whisk on the lowest setting at first, start combining the ingredients.  Be careful as icing sugar tends to go everywhere!  Once the ingredients are amalgamated, add the rest of the icing sugar and, again, start on a low setting until the ingredients are combined, then turn up to maximum speed and whisk for about half a minute.

Carefully cut the cake in half so you have a top and bottom half.

Spread approximately half of the icing onto the bottom half, then replace the top over it and finish off by spreading the remaining icing over the top.

The icing will be quite runny at this point, so get the cake into the fridge as quickly as possible and, ideally, refrigerate overnight to allow the icing to go more solid.

Tip: Once you have cut into the cake, make sure you cover it with clingfilm to ensure it doesn’t dry out, before returning it to the fridge – that’s assuming there is any left!!

Gloriously simple, gloriously indulgent, gloriously good!

*Please note I am not a doctor, speech therapist or in any way medically qualified.  The recipes are a combination of my interpretation of the rules outlined in the ‘Dropping Acid – The Reflux Diet’ book and ingredients that work for my reflux.  If you believe you suffer from reflux, please seek advice from a medical professional to confirm your diagnosis and work out the best course of treatment/management for you.  I hope that my recipes can help you as part of this management.  The recipes are, by their nature, very low in fat, so are also suitable for anyone wishing to follow a low-fat diet. 

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Low-Fat Arancini | Porcini Mushroom Arancini | Reflux Recipe | Low Fat Recipe

Low-Fat Arancini | Porcini Mushroom and Mozzarella Arancini | Risotto Balls

Arancini (‘Risotto Balls’) are a delicious light meal, buffet food item for parties or as a starter

This is a recipe for low-fat, reflux-friendly baked porcini mushroom arancini

These arancini are baked, not fried.  This makes quite a few arancini – you can either reduce the quantities or you can freeze leftover ones and then re-heat them in the oven.

This recipe should suit most reflux* sufferers, but if you’re following the very rigid reflux induction diet from the ‘Dropping Acid‘ book, you will need to make the following changes:

  • Make the changes in the risotto as indicated in the risotto recipe
  • Do not use mozzarella – these arancini are equally delicious without the gooey cheese filling

Ingredients (this will make approximately 60-65 arancini)

  • Porcini mushroom risotto (see recipe), cooled & refrigerated – this works best if you make the risotto the previous day so it can be refrigerated overnight, but if you don’t have time to do this, make the risotto in the morning and give it as long as possible in the fridge.  If it’s still warm, it will be harder to shape into balls that don’t fall apart
  • 5 slices wholemeal bread, toasted
  • 40g porridge oats
  • A sprinkling of fine sea salt
  • 150g mozzarella, torn into small pieces (approx. 1cm squared)
  • Spray cooking oil (e.g. Frylight Olive)

Method

Preheat the oven to 200°C (fan) or 220° if it’s not fan-assisted.

While the oven is pre-heated, prepare your ingredients: 

Toast the slices of bread, let them cool a little, then tear them and place them in a food processor with the porridge oats and a generous sprinkling of salt.  Blitz them to a medium-fine consistency (not a powder, but not too big and lumpy either).

Drain the mozzarella and tear into small pieces, about 1cm squared.

Now it’s time to start making the arancini: 

Take a small amount of rice into your hand (use vinyl or latex gloves to stop the rice sticking to your hands).  The amount will be something you develop a ‘feel’ for – you’re aiming for risotto balls that are approximately the size of a golf ball. Squeeze the risotto a little bit, to help it stick together, then make a well in the palm of your hand.

Place a small piece of mozzarella into the well, close up the well and roll the risotto into a ball, ensuring the mozzarella is fully enclosed in rice so it doesn’t leak out.

Once you have shaped a risotto ball, roll it into the breadcrumbs and place onto a non-stick oven tray.

Repeat until you have made all the risotto balls (you will need 2-3 large oven trays).

Spray all the arancini with 1 cal spray cooking oil and place in the pre-heated oven.

Cook for 30 mins and serve – if you have them as a starter, you would typically have these on their own, but they also go nicely with a side salad.

Gloriously Simple, Gloriously Reflux-Friendly, Gloriously Low-Fat, Gloriously Good

*Please note I am not a doctor, speech therapist or in any way medically qualified.  The recipes are a combination of my interpretation of the rules outlined in the ‘Dropping Acid – The Reflux Diet’ book and ingredients that work for my reflux.  If you believe you suffer from reflux, please seek advice from a medical professional to confirm your diagnosis and work out the best course of treatment/management for you.  I hope that my recipes can help you as part of this management.  The recipes are, by their nature, very low in fat, so are also suitable for anyone wishing to follow a low-fat diet. 

Marrow Dip | Marrow Recipe | Vegetable Marrow

Marrow Dip | Vegetable Marrow

This is an alternative / variation to Baba Ganoush and equally delicious!

Marrow Dip | Marrow Recipe | Vegetable Marrow

Ingredients

A couple of marrows (any shape/size – I used a long green one and a lovely bulbous yellow one)

Extra Virgin Olive Oil – to taste

Garlic – to taste (I used approximately 2 medium cloves, but I like it very garlicky!)

Tahini paste – optional – to taste (I used approximately a teaspoon)

Fresh lemon juice – to taste (I used approximately one tablespoon)

Sea salt & freshly-ground black pepper – to taste

Flat leaf parsley – a sprinkling

Method

Slice the marrow in half lengthways (if it’s particularly big you might have to cut it into chunks.

If it is the type of marrow that has big stringy seeds inside that you can scoop out, then scoop them out (I had to do this for the yellow one but not for the courgette/zucchini-like long green one).

Drizzle on some olive oil (you don’t necessarily need to use extra virgin for this bit) and sprinkle on some sea salt.

Place on a non-stick baking dish/tray, open side up, in a very hot oven (approximately 220°C)

After about 10 minutes, turn the marrow pieces upside down, skin up, and place back into the oven for about 15 minutes.

Turn them back over, so the flesh is facing upwards, and cook them like this for the rest of the time, until they are nice and soft.  Overall cooking time is likely to be 30-45 minutes but depends on the size of the marrows you are using.

Pour off any liquid that may have accumulated inside the marrow, place on a chopping board and leave to cool for a few minutes, then scoop out the insides and place into a bowl.

Vegetable marrow Roasted

You will need to leave it to sit for a bit so that the excess water starts separating – gently squeeze the excess water out as you tip it carefully into a sink.  You may have to repeat the squeezing a few times so that you don’t end up with a soggy dip!

Finely chop the garlic and mix it into the marrow flesh, along with the tahini, a generous amount of extra virgin olive oil, lemon juice and salt & pepper to taste.

Once you are happy with the taste, drizzle more extra virgin olive oil over the top and sprinkle on some chopped parsley leaves.

Refrigerate until you’re ready to eat – if you can wait that long!!

Marrow Dip – Gloriously Simple, Gloriously Good!