Bakewell tray bake cake
Author: Natalie (Caregiver)
INGREDIENTS:**
g Eggs, chicken, whole, raw
g Cheese, cream, Philadelphia
g Raspberries, raw
g Almonds, flaked (HCP added*)
g TRS Coconut Powder (HCP added*)
g Oil, vegetable, average
g Sukrin Gold: Sugar Substitute (HCP added*)
g Ground almonds, Tesco (HCP added*)
Directions:
Mo’s tip: I used Mr P rapid Xanthan gum which mixes in really well without clumping.
Serve with cream for added fat.
You can keep in the fridge for 4 days, or freeze – this may affect the crispiness of the almonds but they will be OK.
Cut into 6 equal pieces
You will also need 50g of granular sweetener (I used SUKRIN granular which is 1:1, you may need to adjust if you use a different brand), ¼ teaspoon of Xanthan gum, a little liquid sweetener, a few drops of almond extract and 1 teaspoon BARKAT baking powder. A suitable baking tin approximately 6inch square, lined with baking parchment.
Instructions
Pre heat oven to 180c / fan 160c / gas 4.
First make the raspberry jam.
Put the raspberries in a pan with 50mls of water, bring to the boil and simmer for 5 minutes.
Remove from the heat, add some liquid sweetener to taste, then sprinkle over the Xanthan gum, mix well, and leave to go cold.
Beat together the egg, oil, granular sweetener, and extract.
Mix together the coconut powder, Barkat baking powder and ground almonds.
Add to the egg mixture with the Philadelphia, mix well.
Put half the mixture into the prepared baking tin, dot over the jam, cover with the remaining cake mix.
Sprinkle with the flaked almonds.
Cook for approximately 25 minutes, until golden brown.
Service warm or cold.
Nutrition Information (for entire recipe):
Carbohydrate:
12.69
Calories: 1473
Fat:
138.12
Protein:
32.87
Ratio:
3.03:1
Tags:
3:1 ratioSweet
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
