ALMOND LOAF with LEMON BUTTER ICING
22nd June 2020
32.61 g fat
4.21 g protein
4.17 g CHO
Kcal: 327
Ratio: 3.89:1
Ingredients
- 17g Ground almonds - MORRISONS
- 3g Cornflour
- 4g Olive Oil
- 8g Double Cream - MORRISONS
- 18g Butter
- 3g Eggs
- You will also need a squirt of liquid sweetener, 2 or 3 drops of almond extract, 1/8
- teaspoon of BARKAT baking powder, approximately 5g NATVIA or SUKRIN icing and 3
- drops of lemon essence / extract (I used MORRISONS Sicilian lemon extract - it is really
- nice and natural).
Instructions
- Pre heat oven to 170c / 150c fan / gas 4.
- Reserve 10g of the butter, the Natvia and lemon extract.
- Mix ALL ingredients together. This is easier if you soften the butter first.
- Place in a silicone mould or baking container of choice.
- Cook in pre heated oven for approximately 20 minutes.
- Make the butter icing by beating the butter well with the Natvia & the lemon extract.
- When the cake is cold spread with the butter icing
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CLICK HERE FOR DISCOUNTS.