INDIVIDUAL BIRTHDAY CAKE
FAT: 32.66g PRO: 4.27g CHO: 3.90g Kcals 327 Ratio: 4:1
Persons
1
Serving Size
1 cake
Notes
Mo’s tip: After you have made the mixture, let it stand for a minute or two, I find that the coconut powder thickens after a while, if it does then loosen with a few drops of water which will give it a lighter texture. If you need to lower the carbs then take out the jam and use the cream – you can flavour it with a sugar free flavouring.
Ingredients
- 21g Butter
- 12g Coconut Powder - TRS
- 18g beaten egg
- 8g Jam – reduced sugar
- 7g Double Cream – MORRISONS EXTRA THICK
- 5g Ground Almonds - MORRISONS
- You will also need a pinch of BARKAT Baking Powder and liquid sweetener. Be careful not to ‘over do’ the baking powder as it has a powerful soda taste which can overpower the flavour. Much better to have a slightly heavier cake that tastes good!!
Instructions
- Soften the butter (it can be melted) and mix in to the dry ingredients, adding the baking powder; a pinch is all you need.
- Add Egg and liquid sweetener to taste, stir until thickens.
- Put mixture in a silicone muffin mould.
- Bake in oven for 15-20 minutes 180c (fan 160c) gas 4.
- Once cooked and cooled, slice in half through the middle and sandwich together the jam and cream (alternatively just use the jam and use the cream to decorate on top).
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