Bakewell cake, sugar free
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
Introduction
20cm, 8" springform tin, greased and lined, required 20cm, 8" springform tin, greased and lined, requiredNumber of Servings: 8
Ingredients
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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
Tips
Sprinkle with a few sliced almonds before cooking for special occasions.
Try with different fruits for variety.
Directions
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.