FESTIVE SPICED CAKE USING PANDA FLOUR

6th December 2023

by matthew

Category Classical & MKD Recipes

Fat: 29.96g Protein: 11.21g CHO: 9.04g Kcal: 351 MKD 9.04g CHO TOTAL 2.25g CHO PER PORTION

Notes

This makes 4 portions giving: 7.48g fat / 2.80g protein / 2.25g CHO

Ingredients

17g PANDA flour
65g Eggs
4g Sultanas
4g Raisins
2g Orange zest
24g Butter
6g Ground almonds
20g SUKRIN GOLD
1g Cranberries – WHITWORTHS LITTLE JEWEL
5g Baking powder - BARKAT
You will also need some ICING sweetener, I used PURESWEET, but others are available, 1g of mixed spice and some pretty ribbon and decorations.

Instructions

Pre heat oven to 180c / fan 160c / gas 5.
Reserve the ICING sweetener.
Finely grate the orange rind, then weigh it. Snip the dried fruit into pieces with scissors.
Melt the butter, mix with the beaten eggs, orange zest, Sukrin Gold plus 10g of water.
Add the baking powder to the Panda flour, ground almonds and mixed spice, then beat in the wet ingredients. Stir in the chopped fruit.
Place in a small cake tin, which will need to be greased, I used a 4 inch one.
Cook for approximately 35 minutes, until firm to touch.
Cool in the tin for 5 minutes before turning out.
On the day that you are going to serve the cake sprinkle with the ICING sweetener, add a pretty ribbon and decorations of your choice.

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FESTIVE SPICED CAKE USING PANDA FLOUR