Ingredients:
100g ground almonds
1 teaspoon baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream
100g ground almonds
1 teaspoon baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream
Half a tub 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. Microwave in a 700watt for 3 minutes. Allow to cool and cut in half. Spread on extra thick clotted cream and some sliced strawberries. Serves four. Less than five carbs per portion.
Check out more low carb grub here. http://www.lowcarbdietsandrecipes.blogspot.co.uk/
and in The Mastermind chair is Doug answering questions on Are Low Carb Cakes Delicious?
ReplyDeletethe Answer YES.
Doug ( laughing out loud )
Sponge will taste even better if you skip on baking soda, mix almonds with yolks then add whipped to stiff picks egg whites and bake in a toaster oven till golden grown on a top.
ReplyDelete@Galina
ReplyDeleteNot sure what you mean as "a toaster oven". Also does the sponge still rise without the baking powder/soda?
Thanks
Anne
I've made these low carb sponge cakes and they are very nice,
ReplyDeleteSue
It will rise on whipped egg whites alone, or you can combine baking soda and whipped whites for even better rise. Toaster oven looks like that -
ReplyDeletehttp://www.walmart.com/ip/Black-Decker-Convection-Toaster-Oven/15806194?action=product_interest&action_type=image&placement_id=irs_top&strategy=PWVAV&visitor_id=61910345851&category=0%3A4044%3A90548%3A90546%3A90774&client_guid=1ecf1aef-9d5e-40c5-a3d3-59140efa7834&config_id=2&parent_item_id=16655439&guid=dca80fdf-80e9-45e3-ab7b-a0573b1e3695&bucket_id=irsbucketdefault&findingMethod=p13n
Sorry for the long link. It is like a small on the counter oven, I keep it in my garage because I don't want to heat my house - I live in Florida. I also often use that one in order not to use too much electricity the big one require which is the part of my stove.
@Galina
ReplyDeleteThank you for all the information
Anne
You are welcome, Ann. I was just sharing my experience. For my birthday at December I experimented with an Almond cake recipe I found randomly on internet http://www.thevintagemixer.com/2013/03/tarta-de-santiago-recipe-a-spanish-almond-cake-from-spain/
ReplyDeleteI altered it a little bit, adding 100 g of butter to the yolks/almond mix and 1/2 tsp of salt which was obviously forgotten by mistake. I also skipped citrus jest. After that I understood how well whipped egg whites could work as a rising agent. The cake made with 6 eggs took almost one hour to bake, but when I used individual ramekins 3 inch in diameter (it is like half of a cup), it took just 15 minuts at 325F oven. It stays moist forever.