RHUBARB CAKE
14th July 2020
FAT: 171.15g PRO: 49.31g CHO: 16.76g Kcals: 1,805 Ratio: 2.59:1
Notes
This will divide into 9 large slices giving FAT: 19.01g PRO: 5.47g CHO: 1.86g per portion
Easy to calculate to a snack portion
Freezes well
Ingredients
- 125g Butter
- 100g Almond Flour Flurry Holland & Barrett
- 125g Eggs, whole, raw
- 145g Rhubarb, stems only, raw
- 50 Ugltra Fine Fiberflour from Lonjevity Foods
Instructions
- You will also need 40g SUKRIN ICING or another granular sweetener 1 Tsp Barkat 1 tsp ground ginger 1 tsp Vanilla
- Pre-heat oven 160c/Fan 140c/Gas 3
- Slice the rhubarb thinly
- Soften the butter beat in the granular sweetener with the vanilla
- Beat till light & fluffy
- Gradually beat in the eggs
- Then fold in the fibreflour, almonds, ginger & Barkat
- Fold in the thinly sliced rhubarb
- Place in a greased and lined cake tin I used and 8inch X 4inch loaf tin
- Bake for approx 45 mins
- Cool in tin for 15 mins then place on wire rack
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CLICK HERE FOR DISCOUNTS.