thought you died and went to cake heaven? you will when you make this
 

FORGET THE REST ,YA GOTTA TRY THIS

INSTANT CAKE : 10 g carbs for whole cake :thup:

100g ground almonds
25g melted butter
1 Tbl Artificial Sweetener
2 large eggs beaten
1/2 tsp baking powder
flavouring of your choice eg: lemon , vanilla ,almond, cocoa etc

mix all together , pour into container and blitz in the micro for 2 minutes till it is risen and the top feels dry.

when cool , top with frosting of your choice .

I made a lemon curd ;

1 egg beaten
1 Tbl freshly squeezed lemon juice with zest
1 tbl Sweetener ( with dash of stevia or cyclamate to enhance sweetness)
1 oz melted butter

combine all and blitz in micro intermittently stirring until it resembles custard . Allow to cool in fridge and to stifffen more .

Spead on the cake and devour :thup: :thup: :thup: :thup:

In my 1 and 1/2 years of low carbing , this is about the best treat that I have made and it sure does fill my naughtiness void .

Topped with lemon curd it is just awsome !!!!!!!


I oohed and aahed for hours afterwards


for the LEMON CURD : I changed the recipe slightly . To get rid of the nasty white eggy bits , use only the yellow of the egg . I also used thick not thin to improve the consistency and tweaked the sweetness with liquid cyclamate . mmmmmmm is all I can say

Hi Rob,

Hey, its not bad! I think it needs to be a little sweeter for cake though. I tried it with sugar free pudding mix made with heavy cream as frosting. My husband loved it!

I made my own almond flour - even sifted it is more like almond meal, so the cake had the texture of a corn muffin. So this is my new breakfast treat, I cut the recipe in half and make one sort of big flat muffin out of it. Basically in US measurements:

2 TBS melted butter
1 egg
1/4 Tsp extract (vanilla or almond or ??)
1 TBS Splenda
mix well then add:
1/3 cup almond flour + 1/4 tsp baking powder mixed together
mix well and microwave for 2 minutes -just like you said!
amazing! Thanks for the idea!
Rosemary

wow!! this sounds great :yum: I'm making this in the morning!!

:) This sounds so good.I am going to make it.The lemon curd sounds wonderful as well and I think it could be good on bread,muffins,cheese cake,with strawberries and whipped cream and crubled cookies,as a pie filling..yum!I love lemon curd
Thanks for sharing :thup:
2much :wave:

I hope you all enjoy it as much as I did . Especially the Lemon Curd , it blew me away .


But do try it using egg yellow only , and if you can ,leave it to chill before devouring . lololololol

The person you see on your left has absolutely NO DNA chromosomes for cooking. So...a kindergarter question. What is lemon curd?

Its almost like lemon pie filling but not as firm
Tart sweet and creamy
Used as a spread or topping
Thats the best I can do...I am sure someone else can describe it a bit better but I hope this helps
2much :wave:

lemon curd is the filling for lemon meringue pie

Yummy :-) Thank you!!!

Pecans instead of almonds?
 

Hi. I spotted your cake recipe, and it sounds delicious! :yum: I don't particularly react well to almonds :rolleyes: , so I was thinking maybe I could use pecans instead. Do think it really matters what type of nut you use?

Rachel :help:

Hi Rachel ,


I think almonds are good because they are quite bland , afterall you dont want your cake to be tasting of brasil nuts or wallnuts for example . I think macadamia nuts would be quite good , but why dont you experiment if you dont like almonds ?


Rob

i wouldnt use pecans


rob

Rob, the lemon curd sounds great! I make cake using an almond flour pound cake recipe I found either here or at lowcarbluxury.com and I will try the curd on it. Thanks for the recipe.

And as to the pecans, I have made this cake with pecan flour and it was delicious, as it was with a combination of macadamia and cashew flours.

Karla

Carla ,
I tell ya trhe lemon curd will knock you out . Just remember to use egg yolk only .


rob