Ingredients:
100g ground almonds
1 teaspoon baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream
2 tea spoons of cinnamon
100g ground almonds
1 teaspoon baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream
2 tea spoons of cinnamon
120 grams of pear quarters
Small tub of clotted cream
Method:
Mix all dry ingredients in a bowl. Almonds, baking powder and cinnamon.
Melt the butter, I use a Pyrex jug, add the eggs, cream, then add the dry ingredients and mix well. Pour mix into a 6" x 3" micro-wave safe glass dish, cook at 700 watts for 3 minutes. Allow to cool and cut in half. Spread on extra thick clotted cream and add tinned pear quarters, dust with cinnamon powder. Serves four.
Eddie
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1 comment:
Amid the mad mad world of diabetes and low carb I suggest we all take a few minutes to enjoy a slice of low carb pear cinnamon and cream sponge cake
It's simply delicious
Kay
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