FROSTED LEMON CAKES

8th March 2022

by matthew

Category Classical & MKD Recipes

Fat: 34.53g Protein: 13.60g CHO: 3.99g Kcal: 381 MKD 3.99 CHO TOTAL 1.99 CHO PER CAKE + CHOCOLATE EGG

Notes

Mo’s tip: As I had made a batch of chocolate treats for Easter, I added 2 little chocolate eggs which were made from 90% Lindt chocolate with a dash of liquid sweetener.
Easy to batch up and freeze, but add the frosting when you want to serve them.
Each cake gives: 17.26g fat / 6.80g protein / 1.99g CHO
Each egg weighed 2g and will add: 1.10g fat / 0.20g protein / 0.25g CHO to the values of each cake.

Ingredients

25g Ground almonds
20g Butter
43g Eggs
13g Ultra fine fiberflour – LONJEVITY FOODS
5g Lemon juice
3g Lemon peel
You will also need 15g of sweetener granules of your choice (I used TRUVIA), 2g of BARKAT baking powder and 12g icing sweetener (I used SUKRIN).

Instructions

Pre heat oven to 180c / fan 160c / gas 5.
Soften the butter and beat in the granular sweetener.
Beat in the egg and the finely grated lemon zest.
Mix together the fibreflour, ground almonds and Barkat.
Add to the butter mixture and beat everything together well.
Place in 2 cupcake moulds.
Cook for approximately 15 minutes until risen and firm.
Leave in moulds to cool for a few minutes.
Make the frosting by mixing the ICING sweetener with the lemon juice.
When the cakes are cold, top with the frosting and place in pretty cake cases (optional).

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FROSTED LEMON CAKES