LEMON CAKES USING PANDA FLOUR
Category
Classical & MKD Recipes
fat: 30.15g Protein: 11.45g CHO: 3.23g Kcal: 330 MKD 3.23g CHO TOTAL 1.07g CHO PER CAKE
Notes
Mo’s tip: Serve with cream for extra fat.
These make a really nice treat or dessert.
I made 3 in muffin moulds which gave: 10.04g fat / 3.81g protein / 1.07g CHO
Ingredients
- 17g PANDA flour
- 63g Eggs
- 38g Greek style yoghurt - MORRISONS
- 24g Butter
- 6g Baking powder - BARKAT
- You will also need 3g of vanilla extract, 30g of granular sweetener, I used TRUVIA, the finely grated rind and juice of one unwaxed lemon (I got 3g of zest and 10g of juice from mine).
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Melt the butter and mix with the beaten eggs, Greek yoghurt, vanilla, lemon juice and lemon zest.
- Add the baking powder to the Panda flour, then beat in the wet ingredients.
- Divide equally between 3 muffin moulds, or 4 cupcake moulds.
- Cook for 20 – 25 minutes depending on which size you made.
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