Serves
10
300g clementine’s
6 large eggs
5 tbsp. Triple Zero
sweetener
150g almond flour
150g self-raising
flour
2 tsp. almond
extract
1 tsp. baking powder
Preheat the oven to
Gas Mark 4/180°c.
Crack the eggs and
lightly whisk them in a
separate bowl to
break up the yolk.
Beat the ricotta
with a wooden spoon for
around 3 minutes to
soften it. Mix the cocoa
powder with a
tablespoon of milk in a small
bowl. Add the eggs,
milk/cocoa mixture,
agave nectar, the
remainder of the milk, the
self-raising flour,
bicarbonate of soda and
almond flour and
combine.
Lightly grease a
loose-bottomed 7-inch cake
tin with butter and
line with baking paper.
Pour the mixture
into the tin and bake for 25
minutes.
To make the creamy
topping, warm the
vanilla essence,
cream and agave nectar in
a small sauce pan
over a low heat, stirring
throughout. Remove
the pan from the heat
and place to one
side.
When the mixture
has cooled, pour the cream
topping on top of
the cake.
Decorate the cake
with berries of your choice
and enjoy.
Prep Time | 15 mins
Cooking Time | 25
mins
Nutritional
Value
(per serving)
Calories 195
Total Fat 10g
Saturated Fat 1.6g
Carbohydrates 20g
Fibre 2.3g
Protein 7g
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