Almond loaf with lemon butter
Author: Natalie (Caregiver)
INGREDIENTS:**
g Ground almonds, Tesco (HCP added*)
g Oil, olive
ml Cream, double, Tesco (HCP added*)
g Butter, salted
g Eggs, chicken, whole, raw
g Sukrin Gold: Sugar Substitute (HCP added*)
g Raspberries, raw
g Butter, unsalted
g Cheese, cream, Philadelphia
g Sukrin Gold: Sugar Substitute (HCP added*)
Directions:
You will also need a squirt of liquid sweetener, 2 or 3 drops of almond extract, 1/8
teaspoon of BARKAT baking powder, SUKRIN icing and 3
drops of lemon essence / extract (I used MORRISONS Sicilian lemon extract - it is really
nice and natural).
Instructions
Pre heat oven to 170c / 150c fan / gas 4.
Reserve 10g of the butter, the Natvia and lemon extract.
Mix ALL ingredients together. This is easier if you soften the butter first.
Place in a silicone mould or baking container of choice.
Cook in pre heated oven for approximately 20 minutes.
Make the butter icing by beating the butter well with the SUKRIN & the lemon extract.
When the cake is cold spread with the butter icing
Nutrition Information (for entire recipe):
Carbohydrate:
2.18
Calories: 260
Fat:
24.94
Protein:
5.84
Ratio:
3.11:1
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
