Made a wonderul cake yesterday - a friend of mine came across the recipe for it in a newspaper magazine a few weeks ago - Nigel Slater's Lemon Loaf Cake
- and thought I'd like to see if I could adapt it to a low carb recipe because the main ingredient was ground almonds instead of flour! The following is my adaptation, and even though I say it myself, it's fabulous
Lemon Loaf Cake
(A Low Carb version of Nigel Slater’s original recipe)
Makes 8 slices
3g carbs per slice
200g butter, softened
8 tbsp Splenda
3 large eggs
40g vanilla whey protein powder
140g ground almonds
1 tsp baking powder
2 tsp lemon extract
1 tsp lemon juice
Preheat oven to 350°F/180°C/Gas 4. Line a loaf tin with greaseproof paper.
Cream together the butter and Splenda, and then add the eggs one at time. Add some of the almonds between each addition to stop curdling. Fold in the rest of the flour, whey protein and lemon extract.
Spoon the mixture into the cake tin, smooth the top and then bake for approximately 35 to 40 minutes.
Take the cake from the oven and test it with a skewer – the point should leave the cake without any mixture stuck to it. Put it back in the oven if it needs it. When cooked, pierce the top of the cake with a skewer in eight or so places, and then drizzle the lemon juice over the cake and the holes. Leave the cake to cool in the tin.
According to Nigel, 'the cake keeps well, wrapped in foil and, thanks to the almonds, will become even more moist over the next day or two'
- however, I'm afraid I have no idea because the whole cake was eaten by DH and the kids last night
It's OK, I did manage to have a piece
I also like Nigel's idea of serving slices of the cake with sheep's yoghurt - the next one I make, I shall try mine with a dollop of Greek yoghurt.