BAKEWELL CAKE TRAYBAKE
9th March 2022
Category
Classical & MKD Recipes
Fat: 133.26g Protein: 19.05g CHO: 10.04g Kcal: 1,316 CLASSICAL 4.58:1 RATIO 1.11 g CHO per piece
Notes
Mo’s tip: I used Mr P rapid Xanthan gum which mixes in really well without clumping.
Serve with cream for added fat.
You can keep in the fridge for 4 days, or freeze – this may affect the crispiness of the almonds but they will be OK.
Cut into 9 equal pieces, each one will give: 14.80g fat / 2.12g protein / 1.11g CHO
Ingredients
- 10g Flaked toasted almonds - MORRISONS
- 70g Coconut powder – TRS or EAST END
- 52g Eggs
- 20g Soft cheese - PHILADELPHIA
- 22g Ground almonds
- 54g Raspberries
- 63g Vegetable oil
- You will also need 50g of granular sweetener (I used SUKRIN granular which is 1:1, you may need to adjust if you use a different brand), ¼ teaspoon of Xanthan gum, a little liquid sweetener, a few drops of almond extract and 1 teaspoon BARKAT baking powder. A suitable baking tin approximately 6inch square, lined with baking parchment.
Instructions
- Pre heat oven to 180c / fan 160c / gas 4.
- First make the raspberry jam.
- Put the raspberries in a pan with 50mls of water, bring to the boil and simmer for 5 minutes.
- Remove from the heat, add some liquid sweetener to taste, then sprinkle over the Xanthan gum, mix well, and leave to go cold.
- Beat together the egg, oil, granular sweetener, and extract.
- Mix together the coconut powder, Barkat baking powder and ground almonds.
- Add to the egg mixture with the Philadelphia, mix well.
- Put half the mixture into the prepared baking tin, dot over the jam, cover with the remaining cake mix.
- Sprinkle with the flaked almonds.
- Cook for approximately 25 minutes, until golden brown.
- Service warm or cold.
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