Here is my Low Carb version of Nigel Slater’s original recipe.

The flavour is not that 'apricoty' so I'm going to see if there is such a thing as Apricot Extract (or flavouring) that can be used here. Apart from that though, it's a really nice cake, and I think that some sort of cream cheesy-type topping would go well with it.


Apricot Almond Cake

Makes 8-9 slices
ecc 4.5g carbs per slice (8 pieces)
ecc 4g carbs per slice (9 pieces)


250g butter
8 tbsp Splenda
100g ground almonds
75g vanilla whey protein powder
1 heaped tsp baking powder
100g apricots (4 halves) – canned in juice (not syrup)
4 large eggs, beaten
1 tsp lemon juice

Preheat oven to 350°F/180°C/Gas 4. Butter a shallow 23 cm round cake tin, or equivalent-sized square tin, and then line the bottom 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 ground almonds, whey protein, baking powder and lemon juice. Chop up the apricots into fairly small pieces then add to the mixture, stirring well.

Spoon the mixture into the cake tin, smooth the top and then bake for approximately 30 minutes. Leave to cool. To serve, cut into 8 pieces (round tin) or 9 pieced (square tin).