FAMILY SIZE CHRISTMAS CAKE
13th July 2020
FAT: 262.12g PRO: 75.20g CHO: 60.54g Kcals 2,902
Notes
Decorate how you like; there are lots of lovely items available that make it
Christmassy without adding to the ratio. not really fruity cake but just enough to make it a bit different!!
If you cut in to 12 portions, this will give you 5g CHO per portion.
Ingredients
- 150g Almond flour flurry – HOLLAND & BARRETT
- 300g Egg
- 25g Raisins
- 25g Sultanas
- 19g Coconut flour - TIANA
- 180g Butter
- 10g Psyllium husk –
- 1g Orange zest
- 44g Prunes – canned in juice
- 100g SUKRIN GOLD
- 100g SUKRIN or NATVIA icing
- You will also need 1 teaspoon of mixed spice, 1 teaspoon of BARKAT baking powder and a few drops of orange extract.
Instructions
- Pre heat oven to 170c / fan 150c / gas 4
- Start by chopping the sultanas, prunes and raisins, a bit fiddly but you get a better distribution through the cake, then soak them in 30mls of the prune juice for at least ½ hour to plump them up.
- Mix together the almond flour, coconut flour with the Barkat and mixed spice.
- Soften the butter, beat in the SUKRIN GOLD sweetener and then the flour mixture.
- Whisk the egg until light and frothy, stir into the mixture and combine well.
- Stir in the soaked fruit and orange zest.
- Place in a greased and lined 7-inch cake tin or silicone mould.
- Cook for approximately 40 minutes until cooked through.
- When it is cold, make icing by mixing the Natvia / Sukrin icing with just enough water and a few drops of orange extract to make a stiffish icing
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CLICK HERE FOR DISCOUNTS.