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Monday, 23 July 2012

British strawberries back in the shops.

No apologies for reposting this fabulous lowcarb recipe.


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.



Ingredients:
200g ground almonds
2 heaped teaspoons baking powder
3 medium eggs
2 tablespoons of butter
2 tablespoons double cream
Strawberries, raspberries and blue berries

Eddie


2 comments:

Anonymous said...

Oh no not again .....

We know its delicious, as is the strawberry sponge cake recipe.

Highly recommended

Sarah (yes I'm still around although don't comment as much)

Anonymous said...

Bought some Elsanta type strawberries today and some raspberries and are going to make a sponge cake for tea tomorrow. Also have some clotted cream to go with it, can really recommend this. You only need a small slice on your plate, delicious.

Anne