Rainbow Cake
12th November 2020
FAT: 297.58g PROTEIN: 82.09g CHO: 26.67g KCAL: 3,113 Ratio: 2.74:1
Notes
Mo’s tip: I purchased the little rainbows from Amazon but maybe you could make yourown by colouring white card or paper then sticking on to cocktail sticks, then you could make any size you like, a nice little project whilst we are all confined to home..
SUKRIN GOLD is a nice sweetener that adds to the texture and flavour of cakes, but it is a bit more expensive! You can replace with a sweetener of your choice, but you may need to adjust the amount as Sukrin is 1:1.
Ingredients
- 140g Butter
- 300g Eggs
- 100g Ground almonds – MORRISONS
- 78g Olive oil
- 30g Chocolate – LINDT 90% Cocoa dark supreme
- 18g Cocoa powder – DR OETKER
- 75g Ultra fine fiberflour – LONJEVITY FOODS
- 80g SUKRIN GOLD
- You will also need 15g BARKAT baking powder, 100g SUKRIN icing or 80g NATVIA icing and vanilla extract.
Instructions
- Pre heat oven to 190c / fan 170c / gas 5.
- Reserve the butter and icing.
- Grate 3g of the Lindt chocolate, melt the remainder and divide between some little chocolate moulds of your choice, ideally you need 12 mini chocolates, leave in the fridge to set.
- Mix together the cocoa, fibreflour, almonds and Barkat.
- Whisk the eggs, oil, SUKRIN GOLD and a few drops of vanilla extract together.
- Beat in the dry ingredients and beat well.
- Divide between 2 greased 8-inch sandwich tins and bake in pre heated oven for approximately 20 minutes, turn out and leave to cool on a wire rack.
- Beat the butter until light and creamy, then beat in the ICING with a few drops of vanilla,
- Use ½ to sandwich the cakes together then spread remainder on top, sprinkle with the 3g grated chocolate and the mini chocolates – serve one chocolate with each slice.
- This divides into 12 decent slices, eachslice is: 24.79g fat / 6.83g protein / 2.22g CHO
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Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.