Bakewell cake, sugar free

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Bakewell cake, sugar free calories by ingredient
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Submitted by: 1954MARG


20cm, 8" springform tin, greased and lined, required 20cm, 8" springform tin, greased and lined, required
Number of Servings: 8


    150g ground almonds
    150g Flora buttery
    30 teaspoons ( 10 tablespoons) Sucralose
    150g Self raising flour
    3 medium or 2 large, fresh eggs
    1 teaspoon Vanilla extract
    2 teaspoons Lemon juice
    100g Raspberries, fresh or frozen
    6 teaspoons sugar free Raspberry jam


Sprinkle with a few sliced almonds before cooking for special occasions.
Try with different fruits for variety.


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.


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