LEMON FAIRY CAKES
14th July 2020
10.88 g fat
3.81 g protein
2.56 g CHO
Kcal: 123
Ratio: 1.71:1
Notes
This will keep in the fridge for up to 3 days.
Freezes well.
Ingredients
- 5g Butter
- 2g Cornflour
- 13g Eggs
- 1g Lemon peel
- 10g Ground almonds
- 5g Granulated sweetener – TRUVIA, SUKRIN or NATVIA
- You will also need ¼ teaspoon of BARKAT baking powder.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Whiz the ground almonds through a grinder for a few seconds to make finer flour, (sieve then weigh, you will need enough to replace what doesn’t pass through the sieve).
- FINELY grate the lemon zest (peel).
- Soften the butter.
- Beat everything together well.
- Place in a silicone muffin mould or two small cupcake moulds.
- Cook in pre heated oven for approximately 10 – 15 minutes depending on the size.
- Leave in the moulds to cool for a few minutes.
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CLICK HERE FOR DISCOUNTS.