Nut free Rainbow cake
13th November 2020
FAT 43.97g PROTEIN 10.37g CHO 4.59g KCAL: 456
Notes
Mo’s tip: This easily makes 2 snack portions
Ingredients
- 49g Butter
- 35g Eggs
- 27g Ultra fine fiberflour - LONJEVITY FOODS
- 10g Granulated sweetener - I used TRUVIA GRANULES
- 3g Baking powder - BARKAT
- 10g Icing sweetener - SUKRIN (for the topping)
- You will also need red, yellow, green and blue food colouring and a few drops of vanilla extract.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Reserve 22g of the butter, Sukrin icing sweetener and colouring.
- Mix together the fiberflour and Barkat.
- Soften the remaining 27g of butter, beat in the Truvia granules.
- Add the dry ingredients with the egg and vanilla extract and beat together until well mixed.
- Divide in to 4 portions and add food colouring to each portion.
- Place in layers in a mini loaf tin lined with non-stick cooking parchment.
- Cook for approximately 15 – 20 minutes.
- When it is cold make a buttercream icing by beating together the reserved butter, Sukrin icing sweetener and a little blue colouring, use to top the cake or decorate as suits you.
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