Ingredients
125 grams of desiccated coconut un sweetened.
100 grams of ground almonds
55 grams golden flax seeds ground
4 beaten eggs
2 table spoons of sugar or sweetener of choice: see note below.
1 table spoon of baking powder
1 table spoon of cinnamon
1 table spoon of ground nutmeg
1 very large slug of Grand Marnier or booze of choice or none at all.
Half a cup of water
Third of a cup of melted butter
I also add broken walnuts and almond flakes
Mix all the dry ingredients in one bowl and the wet in another bowl. Add the wet to the dry and mix thoroughly. Bake for about 50 minutes at gas mark 7 or 200 in an electric oven. A little tip is to check it at around 45 minutes, by taking it out of the non stick tin, I line my tins with a long strip of baking paper, which makes it very easy to remove the cake from the tin. Cut it in half to check it has cooked right through. If not, back in the oven for a bit longer. I reckon the cake is less than 5 carbs for a nice thick slice.
Please note! If you are using aspartame/acesuflame sweetener, remember to reduce the heat to no more than 170 degrees. Above this and you end up with a truly awful taste and no sweetness.
100 grams of ground almonds
55 grams golden flax seeds ground
4 beaten eggs
2 table spoons of sugar or sweetener of choice: see note below.
1 table spoon of baking powder
1 table spoon of cinnamon
1 table spoon of ground nutmeg
1 very large slug of Grand Marnier or booze of choice or none at all.
Half a cup of water
Third of a cup of melted butter
I also add broken walnuts and almond flakes
Mix all the dry ingredients in one bowl and the wet in another bowl. Add the wet to the dry and mix thoroughly. Bake for about 50 minutes at gas mark 7 or 200 in an electric oven. A little tip is to check it at around 45 minutes, by taking it out of the non stick tin, I line my tins with a long strip of baking paper, which makes it very easy to remove the cake from the tin. Cut it in half to check it has cooked right through. If not, back in the oven for a bit longer. I reckon the cake is less than 5 carbs for a nice thick slice.
Please note! If you are using aspartame/acesuflame sweetener, remember to reduce the heat to no more than 170 degrees. Above this and you end up with a truly awful taste and no sweetness.
Eddie
Luxurious especially with Grand Marnier, can't wait to try it.
ReplyDeleteEddie I think your a man after my own heart, as I love nuts, walnuts, coconut, almond etc etc.I'm going to ask wife if she'd mind having a go at this one. You can't beat a nice slice of cake with afternoon cuppa
ReplyDeleteCheers
Doug
Watch out, certain people from somewhere may try to imply that this is a luxury cake for LOW CALORIE NUTS
ReplyDeleteLooks a delicious cake, thanks for another recipe
ReplyDeleteSarah
This does look luxurious a Sunday afternoon treat I think, do you think it will work with Tia Maria?
ReplyDeleteMary P
Tia Maria works great. I used up all the old booze that we had. You know what it's like, after xmas half bottles of booze you don't drink yourself but got in for guests etc.
ReplyDeleteEddie
Mary, I love Tia Maria its got a slight coffee'ish taste so I'm sure it will make this cake even more luxurious. I agree with you a very nice Sunday afternoon treat.
ReplyDeleteMel