Sukrin Almond Cake
By Nick Tong, 05-09-2016
The Smarter Difference™
1/4 of the calories and 84% less carbs than regular almond cake
This is a lovely cake to serve as a dessert, we topped ours with some zero fat Greek yoghurt sweetened with Sukrin Icing our version of icing sugar with zero carbs or calories, and lots of lovely seasonal fresh fruit, finished with passion fruit. In the winter months, it would be lovely topped with some cold stewed fruit, sweetened with Sukrin Icing. Its a very easy cake to make, but do keep an eye on it when in the oven, and if it starts to look too dark before it’s cooked, cover loosely with foil.- Prep Time: 10 mins
- Cook time: 20 mins
- Total Cook time: 45
- Skill level: Easy
Free From:
Tags:
Lifestyle: Vegetarian, Vegan,
Nutrition facts
Recipe Difference:
Beneficial Nutrition: with the main benefit
Allergens:
Ingredients
- 130ml Oil
- 2 Eggs - medium
- 250ml Milk (or almond milk)
- 200g Sukrin Almond Flour
- 3 tsp g/f Baking powder
- 170g Sukrin:1
Instructions
- Grease and line a 24cm cake tin, and preheat the oven to 200C/390F/GM8.
- Mix the milk and the oil in a bowl. Whisk the eggs. Mix the Sukrin Almond Flour with the baking powder and Sukrin:1 in another bowl.
- Add the liquids and stir well. Pour mix into the prepared cake tin.
- Bake for 20 minutes or until the cake springs back when you press it gently. Decorate as desired.