Ingredients:
100g ground almonds
1 teaspoon baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream
Method:
Mix all dry ingredients in a bowl.
Melt the butter I used a Pyrex jug, add the eggs, cream, then add the dry ingredients and mix. Pour into a 6" microwave proof dish. Microwave in a 700watt for 3 minutes. Allow to cool and cut in half. Spread on extra thick cream and some sliced strawberries. Serves four. Less than five carbs per portion.
100g ground almonds
1 teaspoon baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream
Method:
Mix all dry ingredients in a bowl.
Melt the butter I used a Pyrex jug, add the eggs, cream, then add the dry ingredients and mix. Pour into a 6" microwave proof dish. Microwave in a 700watt for 3 minutes. Allow to cool and cut in half. Spread on extra thick cream and some sliced strawberries. Serves four. Less than five carbs per portion.
This one has been on before, but I made this today and thought some may have missed this tasty and very easy to make cake.
Eddie
7 comments:
Eddie this is such a great recipe especially if like me you love strawberries. My local store still has a good supply, I find Elsanta type are just gorgeous.
For those that haven't tried this recipe I can highly recommend it.
Sarah
Thank you for your kind words Sarah. I agree with you, I also get Elsanta when they are available, but I expect with the season coming to an end they may not be available much longer.
We used to eat seasonal vegetables and fruits in this country but now they bring strawberries in during the winter from all over the world and I think they taste awful. I appreciate other people are earning a living from this produce, but flying food around the world I do question whether or not this is the right thing to do.
Eddie
Yes I have also found the Elsanta type best this year closely followed by Sonata.
I have made this recipe quite regularly through the summer it is one of the best lower carb ones around. Please keep them coming.
Mary P
Eddie...I'm excited to read this! Strawberries are a major crop here in Michigan and they are very good. They are smaller and more fragile than others but the flavor is very sweet and intense. Can't wait to try this. Thanks for all that you do!!
Frank, I'm sure your Michigan strawberries are just as good as our British ones, do please let us know how your Strrawberry Sponge Cake turns out.
Thanks, Sarah
Any tip on how to cook this in a regular oven? I avoid microwave use like the plague. Same question for the quick bread as well. Thanks!
Hi Rachel
So glad you like the look of this cake, it really is delicious. We always microwave ours but I do know a few who use an oven, not that I have tried. As all ovens are different I would suggest you try baking in the oven at 190/200 for 20 - 30 minutes and check with a skewer to see if its cooked, it should come out clear, but I’m sure you realise that.
With regard to the bread this can be cooked in a microwave or oven, again please see our low carb recipe blog, the address is at the top of the page.
Many thanks for your interest, please let me know how it turns out.
All the best Jan
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