Tuesday, March 14, 2017

Gingerbread Pork Rind Cake - Review



My husband had been wanting something sweet.  For my readers that have been following me for a while, you know I do not really have a sweet tooth.  My husband on the other hand?  Yeah!
I had to keep it low sugar and lower carb.  My post here; Managing Diabetes - The Wife's Confession

I searched the internet for low carb recipes.  I came across this one with very good reviews.  Cinnamon Spice Pork Rind Cake
I was adamant however to not use fake sweeteners as the recipe called for, but to reduce the amount of sugar the recipe called for, using real sugar. 



Coupled with the orange cream cheese frosting?   It tasted like gingerbread cake, you would not realize there is no flour in this cake, but the base starts with pork rinds.  I did make a few alterations, here are my variations below. 



Prep time: 15 minutes
Bake time: 30-35 minutes
Yield: 10-12 

 Ingredients:
2 pkgs plain Pork Rinds (3.5 oz or 99.2g), ground
3/4 cup sugar 
1 cup milk ( I used whole percent)
2 tbsp white vinegar
5 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
1-1/4 tsp baking powder
1 tsp baking soda
7 egg whites
4 egg yolks
3/4 cup boiling hot water
1/4 cup chopped pecans

  Directions:
-Preheat oven to 350F.

-Grind the pork rinds in a food processor till they are crumbs, place in a medium bowl and set aside.

-Separate the eggs, whites from yolks.  Reserve 4 egg yolks for the recipe.  Beat the egg whites with an electric mixer till stiff peaks form, set aside.

-Measure your dry ingredients, and place in the bowl with the pork rind crumbs.

-Measure out the milk and in a small bowl, add the white vinegar and mix till thoroughly combined, set aside.  This is called "souring".

-With a whisk, mix the dry ingredients to make sure they are evenly distributed.  Then with a hand mixer, add in the hot water, the eggs, one at a time till incorporated.  Finally add in the milk mixture till combined.

-Fold in the egg whites to the batter till they are fully folded in.

-Fold in the chopped pecans.

-Spray your baking pans with non stick baking spray and divide batter evenly between 2 - 8" inch round pans.

-Bake for 30-35 minutes till cake pulls away from side, about 32 minutes in my gas oven.

-Remove from oven and place on cooling racks for a few minutes.  After a few minutes, invert cakes from pans onto cooling racks.

-Once cooled, frost cakes first the middle and then the sides and tops with your favorite cream cheese frosting.

*I used my favorite cream cheese frosting, but cut back on the sugar to 1/3 a cup of confectioner's sugar, 2 tsp good vanilla and then added in the zest of 1 large grated orange - the frosting was simply delicious*

Good Vanilla;  






The cake is moist!  Just like the other reviews state, the cake doesn't rise very much even though there is baking soda, powder & eggs, probably because of the heaviness of the pork rinds.  
Will I be making this again?  No!  It had a very weird rubbery like texture.  My husband and children agreed on the texture, and so did a coworker as well being my foodie buddie and pal.  I ended up throwing the rest of the cake out to be honest, what a waste of time and money!
I took pictures and shared my personal review of the cake for you, because even though the internet is our friend...
It's not always truthful!

I will stick to "almond flour" base recipes moving forward.  



Till next time!
Dishin with Didi

4 comments :

  1. It's good to know Didi, Darling. 😘. I make some pork rinds pancakes that are actually pretty good, but they aren't wheat...That's for sure.

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    1. We at first were shocked at the almost identical taste to gingerbread Kimmie, then the weird texture was the next thing to hit....

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  2. When I first read the title, I thought there was a typo or something. I just can't get my head around pork rinds and cake in the same sentence. :D

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    1. LOL Karen! I actually went by the reviews, and there were literally thousands of them with this cake is amazing...
      wow, all I'm saying!

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