Ingredients:
2 cups of (4 sticks) unsalted butter melted and lightly browned
6 large eggs
2 cups of finely milled almond flour
2 cups of sugar substitute
1 ½ teaspoon of baking powder
½ teaspoon of sea salt
Directions:
1. Pre-heat oven to 350º F / 180º C / Gas mark 4-moderate. Lightly grease a 10-inch spring-form pan with butter.
1. Pre-heat oven to 350º F / 180º C / Gas mark 4-moderate. Lightly grease a 10-inch spring-form pan with butter.
2. Melt and lightly brown the butter in a saucepan and allow to cool completely.
3. Beat all the eggs and sugar substitute in a stand-up mixer on high until mixture is thick and a shade of pale yellow, about 6 minutes.
4. Add the almond flour by ¼ cup increments into the egg and sugar-substitute batter folding gently with a rubber spatula. *Do not over stir, mix only to combine. Also add the baking powder and sea salt.
5. Once the batter has been mixed add the now cooled melted brown butter gently fold into the batter until fully incorporated.
6. Pour the batter into the prepared pan.
7. Bake the cake for 35-40 minutes until a toothpick inserted in the centre comes out clean.
8. Allow this cake to cool completely before serving. Store in the refrigerator.
Cake makes 16 servings at 3.2 net carbs per slice
3. Beat all the eggs and sugar substitute in a stand-up mixer on high until mixture is thick and a shade of pale yellow, about 6 minutes.
4. Add the almond flour by ¼ cup increments into the egg and sugar-substitute batter folding gently with a rubber spatula. *Do not over stir, mix only to combine. Also add the baking powder and sea salt.
5. Once the batter has been mixed add the now cooled melted brown butter gently fold into the batter until fully incorporated.
6. Pour the batter into the prepared pan.
7. Bake the cake for 35-40 minutes until a toothpick inserted in the centre comes out clean.
8. Allow this cake to cool completely before serving. Store in the refrigerator.
Cake makes 16 servings at 3.2 net carbs per slice
For help with measurement and conversion, see charts here
Enjoy!
All the best Jan
21 comments:
...looking good!
It does look good, very tempting.
I will make this cake! :)
It really looks delicious.
:)
A definite in the very near future, merci beaucoup. Have a good weekend Jan ☺
Oh my, this looks delicious. I wish I could try a piece now. Happy Friday, enjoy your weekend!
This cake looks really good, but we just had the pleasure of a lemon poppyseed cake my wife makes. It goes perfectly with our morning coffee.
Thank you Jan, that's a great sounding recipe.
this looks so good!!!
Mmmmmmm....love the cup too!xxx
'Brown butter'. Now there is something I hadn't heard of (or used) in many years. My mother always made it to pour over cauliflower...
I just have to try this for sure! Looks delicious......
This looks terrific! I'm going to have to try it.
Yummy, I'll have to give that a try.
That does look most tempting. Thanks.
Gary :)
Oh my goodness, that looks so yummy!
Tea and cake, what a combination.
Lisa x
My mouth is watering!! Yum!!! Love the cup! Big Hugs!
HELP JAN! In the recipe you say 2 cups of sugar substitute? Does that mean 2 cups of Truvia or other, or what is equivalent to 2 cups of sugar. Sorry to be so wierd.I am trying to make this cake RIGHT NOW and it suddenly hit me, I'm not sure what the instruction means. I hope you get this now and can let me know. If I don't hear from you I'll just use one full cup of Truvia and hope for the best. Arghhh!
Oh no, I missed the baking powder and sea salt. I didn't find where to put them in, in the recipe so I had to add them at the end. This will truly be an "experiment" in the kitchen. And I'm using the new mixer for the first time too.......:)
Reply to Carol Blackburn ...
Sorry this reply is a little late, but I had a short while away and haven't been near a computer!
To answer your queries:
Sugar Substitute/ sweeteners. These can be so confusing! Libby at Ditch The Carbs site explains all about this in her post 'The Ultimate Guide To Low Carb Sweeteners' she explains how to use each one and what to look for when you buy them because not all low carb sweeteners are created equally. It can be incredibly confusing when you are just starting to live sugar free...
Do have a look here
http://www.ditchthecarbs.com/2016/08/11/low-carb-sweeteners/
With regard to the baking powder and sea salt - this is added with/just after instruction four, and yes this was omitted from the original recipe (oops), I will edit the recipe ...
I hope this helps and I do hope you enjoyed the cake - especially using your new mixer.
All the best Jan
Read all about ... 'The Making of Brown Butter Sponge Cake, the Red Mixer and Lessons Learned'
on Carol Blackburn's blog here ...
'The baking session was a success'
http://themusingsofcarolblackburn.blogspot.co.uk/2017/09/the-making-of-brown-butter-sponge-cake.html
All the best Jan
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