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IngredientsCAKE:
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Method
CAKE (makes 10)
1. Mix all the ingredients together except the egg whites and leave to one side
2. Beat the egg whites until light and fluffy and then carefully fold into the mixture
3. Pour into a lined tin and bake at 180 for around 25 minutes - check that it is cooked by inserting a skewer and seeing if it comes out clean
4. All to cool ready to be iced - please be warned the cake will sink slightly because it is flourless
ICING
1. Combine all ingredients in a small bowl and mix until smooth
2. Pop in the fridge to set if it gets too runny
3. Spread or pipe on to your cakes
1. Mix all the ingredients together except the egg whites and leave to one side
2. Beat the egg whites until light and fluffy and then carefully fold into the mixture
3. Pour into a lined tin and bake at 180 for around 25 minutes - check that it is cooked by inserting a skewer and seeing if it comes out clean
4. All to cool ready to be iced - please be warned the cake will sink slightly because it is flourless
ICING
1. Combine all ingredients in a small bowl and mix until smooth
2. Pop in the fridge to set if it gets too runny
3. Spread or pipe on to your cakes
Nutritional Info
Per cake
Calories 70
Protein 8g
Carbohydrates 5g
Sugar 2g
Fibre 1g
Fat 2g
Calories 70
Protein 8g
Carbohydrates 5g
Sugar 2g
Fibre 1g
Fat 2g