Marble Cake Purple Day
Category
Classical & MKD Recipes
Fat: 157.99g Protein: 39.65g CHO: 12.30g Kcal: 1,630 MKD 12.30g CHO TOTAL 1.36g CHO PER PORTION
Ingredients
- 33g Ultra fine fiberflour – LONJEVITY FOODS
- 118g Butter
- 100g Eggs
- 92g Ground Almonds - MORRISONS
- You will also need 4g of BARKAT baking powder, ½ teaspoon of almond or lemon extract, food colouring, I used DR OETKERS natural gel in violet, some sweetener, I used liquid HERMESETAS in the cake, and PURESWEET icing for the topping.
Instructions
- Pre heat oven to 170c / fan 150c / gas 4.
- Reserve the Puresweet icing.
- Mix together the softened butter, ground almonds, fiberflour, baking powder, eggs and liquid sweetener to taste. I used 2 teaspoons.
- Beat well then divide in half, add some violet colouring to one half.
- Place in a prepared cake mould. I used an 18 cm (7 inch) ring mould. Alternate the colours.
- Cook for approximately 20 minutes depending on the mould you use.
- When the cake is cold, mix approximately 60g of Puresweet icing with enough cold water to make a coating consistency. Adding a teaspoon of lemon juice is very nice if you have some.
- Place most of the white icing over the top of the cake, there is no need to be too neat. Add some violet colouring to the remaining icing and add to the top. You can make it as neat as you like, but as you can see, I just made a ‘splash’ of it!!
- I made 9 cupcake sized portions which gives: 17.55g fat / 4.40g protein / 1.36g CHO
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CLICK HERE FOR DISCOUNTS.