Saturday 4 June 2011

Update on the summer fruits lowcarb cake.

I had a go at this great sponge cake this afternoon. A doddle to make and very low carb.

Ingredients:
200g ground almonds
2 heaped teaspoons baking powder
3 medium eggs
2 tablespoons of butter
2 tablespoons double cream
Lowcarb summer fruits


Method:
Mix all dry ingredients in a bowl.
Melt the butter I used a Pyrex jug, add the eggs and cream, then add the dry ingredients and mix thoroughly. Add some lowcarb fruits, blueberries, raspberries and strawberries to the mix and spoon into a baking container. I used a silicone bread mould. Microwave in a 700watt for 6 minutes. Take out of the mould, if still damp place upside down on four layers of kitchen paper and microwave for a further one minute. Allow to cool then spread on a layer of extra thick cream, then add fruits to the top. A little tip, allow to cool on four or five layers of kitchen paper to remove any excess moisture. Serve in a bowl with some double cream. Serves eight.

Eddie
at

2 comments:

  1. Anonymous5 June 2011 at 14:11

    This looks delicious, I really like the recipes you show. Please keep them coming.

    Mary P

    ReplyDelete
  2. AliB12 June 2011 at 13:32

    I enjoyed the fresh fruit almond cake - one good thing about that is that if others in the family prefer it sweeter, they can just drizzle some honey over it to taste.

    I also coated the cake with bitter chocolate (80%) ganache which added a little bit of sweetness but a relatively small amount when shared out, but was a nice extra addition.

    Just make sure - if it isn't all eaten immediately, that you store it in the fridge).

    Ali.

    ReplyDelete

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The best of health to you and yours.

Eddie