Bakewell cake, sugar free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
150g ground almonds150g Flora buttery30 teaspoons ( 10 tablespoons) Sucralose150g Self raising flour3 medium or 2 large, fresh eggs1 teaspoon Vanilla extract2 teaspoons Lemon juice100g Raspberries, fresh or frozen6 teaspoons sugar free Raspberry jam
Beat all the ingredients except the raspberries and jam together thoroughly until mixture is pale and airy.
Put half the mixture into the prepared 20cm springform cake tin and smooth it out. Dot the raspberries and teaspoons of jam evenly over the top. Drop the rest of the mixture in blobs over the raspberries and spread roughly over them.
Bake at 160C for 50-60 minutes until light golden in colour. Leave the cake in the tin to cool for ten minutes on a cooling rack, before turning out.
Serving Size: makes
Number of Servings: 8
Recipe submitted by SparkPeople user 1954MARG.
Put half the mixture into the prepared 20cm springform cake tin and smooth it out. Dot the raspberries and teaspoons of jam evenly over the top. Drop the rest of the mixture in blobs over the raspberries and spread roughly over them.
Bake at 160C for 50-60 minutes until light golden in colour. Leave the cake in the tin to cool for ten minutes on a cooling rack, before turning out.
Serving Size: makes
Number of Servings: 8
Recipe submitted by SparkPeople user 1954MARG.
Nutritional Info Amount Per Serving
- Calories: 335.9
- Total Fat: 24.4 g
- Cholesterol: 61.1 mg
- Sodium: 261.6 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 3.6 g
- Protein: 4.0 g
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