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!!
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:) 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?
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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
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Yummy :-) Thank you!!!
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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 |
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