EASTER NEST CAKE
22nd June 2020
FATS: 23.80g CHO: 4.24g • PRO: 3.93g • KCAL: 247 Ratio 2.92:1
Notes
Mo’s tip: I made two cakes EACH one gives FAT:11.90g PRO: 2.11g CARB: 1.96g
Ingredients
- 24g Coconut powder – EAST END or TRS
- 2g Cocoa – BOURNVILLE
- 7g Butter
- 18g Eggs
- 2g Cornflour
- 2g Dark chocolate – LINDT 90% Cacao dark supreme
Instructions
- You will also need some liquid sweetener, 1/4 teasp Barkat baking powder and some Sukrin or Natvia Icing Pre-heat oven to 190c/Fan 170c/Gas 5 Reserve the Lindt Choc
- Mix together the Coconut powder, barkat, cornflour & cocoa
- Soften the butter and beat in the liquid sweetener to taste and the egg
- Add the dry ingredients and beat well with 20mls of Alpro light or water
- Put into mould (I used mini flan rings from Lakeland) Cook for approx 12-15mins
- When the cake is cold make icing by adding a few drops of cold water to 8g of Natvia use to decorate with the grated chocolate. I used a vegetable peeler to get larger shavings.
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