Wednesday 26 September 2012

Lowcarb Kiwi fruit and Blackberry clotted cream cake.


Ingredients
100 grams of ground almonds
1 teaspoon baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream
One Kiwi fruit
100 grams of blackberries
125 grams of clotted 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 mix into a 6" x 3" micro-wave safe glass dish. Microwave in a 700watt for 4 minutes. Allow to cool and cut in half. Spread on extra thick clotted cream add the sliced kiwi fruit. Place top on cake and cover with clotted cream and add the blackberries. Tastes fantastic serves four. 

Eddie
at

9 comments:

  1. fibreclaireUK26 September 2012 at 18:10

    Do you know of a cheap place to buy Almond Flour? The only one I have found is £12 a kilo!!!!!

    ReplyDelete
  2. Anonymous26 September 2012 at 18:39

    As a Cornishman through and through, I must take issue with you regarding the use of clotted cream in this way.
    Clotted cream is used on fruit and or scones/cream teas.
    Spreading over a cake in the way you are doing will just leave a yellow crust on your cake! Failing that it will run every where as it does not appriciate being spread in the way you have illustrated.

    Kind regards
    Jethro

    ReplyDelete
  3. Lowcarb team member26 September 2012 at 18:52

    Hi Claire

    Aldi 99 pence for two hundred grams.

    Eddie

    ReplyDelete
  4. Anonymous26 September 2012 at 20:20

    Hello Jethro, I read your comment with interest. I can remember quite some years ago now visiting Cornwall on quite a few occasions and enjoying many a cream tea. Am I looking through rose tinted glasses but I recall the summer weather was just perfect which seemed to make those delicious cream teas and that thick clotted cream even more so.

    For health reasons I now enjoy a lower carb diet and find that the many themed low carb cakes that Eddie and the team have placed on this blog are excellent. They have been made many times in our household. In fact they are so delicious that once made they are eaten very much straight away. I allow the cake to cool and use Sainsburys clotted cream which I see comes from 'Rodda's' creamery based in Cornwall. It does have a slight yellow crust on when I take the lid off but I just mix it slightly and carefully spread it on the cake. I have never experienced it 'running'and had no trouble with it developing a yellow crust.
    I recently made the coffee and walnut cake which tastes great.

    Just wondered if you had tried making one of the cakes?

    Anne

    ReplyDelete
  5. Anonymous26 September 2012 at 21:53

    I find those cake pictures border on cake porn.

    I haven't baked for many years, but I see I'm going to be starting again soon. Just as soon as I can stop slathering ....

    Geoff aka librarising

    ReplyDelete
  6. Lowcarb team member27 September 2012 at 18:29

    Go for it Geoff you know it makes sense, why fight it.

    Seriously I only got into this cake lark when I went lowcarb around 50 per day.I needed to get the calories up and these cakes are sure high calorie.

    Eddie

    ReplyDelete
  7. Anonymous29 September 2012 at 18:53

    Made this delicious cake this afternoon, yet another to add to my low carb recipe book, which is getting bigger by the week, thanks for the great ideas.

    From a Low Carb Follower

    ReplyDelete
  8. Anonymous30 September 2012 at 13:32

    Our family are long term lovers of the low carb cakes. Just wanted to let you know my wife made this yesterday, tasted excellent. She says it's so easy to make. I have also been known to make it all by myself.

    Doug

    PS We like the look of the cheesecake one, but seems on reading to be not quite so easy. Looks delicious though.

    ReplyDelete
  9. Lowcarb team member30 September 2012 at 13:58

    Thanks Doug, as you say the cheesecake is a whole different ball game but I am going to have a go.

    Eddie

    ReplyDelete

The lowcarb team value your comments. Thank you for taking the time to contribute to our blog. Please note! negative comments and insults from anonymous idiots, with nothing to add to the debate will not be authorised. However, we welcome constructive criticism.

The best of health to you and yours.

Eddie