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Wednesday 26 September 2012

Lowcarb Kiwi fruit and Blackberry clotted cream cake.

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


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. 



fibreclaireUK said...

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

Anonymous said...

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

Lowcarb team member said...

Hi Claire

Aldi 99 pence for two hundred grams.


Anonymous said...

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?


Anonymous said...

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

Lowcarb team member said...

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.


Anonymous said...

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

Anonymous said...

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.


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

Lowcarb team member said...

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