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Saturday 4 June 2011

Update on the summer fruits lowcarb cake.

I had a go at this great sponge cake this afternoon. A doddle to make and very low carb.

200g ground almonds
2 heaped teaspoons baking powder
3 medium eggs
2 tablespoons of butter
2 tablespoons double cream

Lowcarb summer fruits

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.



Anonymous said...

This looks delicious, I really like the recipes you show. Please keep them coming.

Mary P

AliB said...

I enjoyed the fresh fruit almond cake - one good thing about that is that if others in the family prefer it sweeter, they can just drizzle some honey over it to taste.

I also coated the cake with bitter chocolate (80%) ganache which added a little bit of sweetness but a relatively small amount when shared out, but was a nice extra addition.

Just make sure - if it isn't all eaten immediately, that you store it in the fridge).