PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Recipe by Julianne Gilland, Oakland We were blown away by this cake's great nutty texture and intense espresso taste. Prep and Cook Time: 1 1/4 hours, plus at least 1 hour of cooling time.
1 1/4 cups sifted whole-wheat pastry flour
1 1/2 cups sugar, divided
3 tablespoons instant espresso powder, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
12 egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
Preheat oven to 325 °. Sift together flour, 1/2 cup sugar, and 2 tbsp. espresso powder (push through sieve). Sift again; set aside.
In a small bowl, mix remaining 1 tbsp. espresso powder with 1 tsp. hot water. Stir in vanilla and almond extracts. Set aside.
In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add remaining 1 cup sugar and beat until egg whites are firm but not dry. Beat in liquid espresso mixture.
Sift 1/3 of flour mixture onto egg whites and, with a rubber or silicone spatula, gently fold into whites. Add remaining flour in 2 batches, folding in gently after each addition. Turn batter into an ungreased 10-in. tube pan. Bake until browned and firm, 50 to 60 minutes.
Invert cake (in pan) on a cooling rack and let cool completely, at least 1 hour. Run a long, thin, sharp knife between cake and pan to loosen; remove cake. Keep covered, at room temperature, up to 1 day.
Note: Nutrition analysis is per serving.
Serving Size: 16
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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