1 tbsp. Stevia
2 tbsp. agave
nectar
50g butter
300g full-fat cream
cheese
3 eggs
120ml semi-skimmed
milk
50g almond flour
175g self-raising
flour
50g walnuts, finely
chopped
. tsp. bicarbonate
of soda
100g blueberries
Preheat the oven at
180°c/Gas Mark 4.
Grease and line two
8-inch cake tins with
greaseproof paper.
Put all the
ingredients in a food processor
except for the jam
and blend until they are
thoroughly mixed.
Spoon the mixture into the
two cake tins. Bake
for 25-30 minutes until
firm and golden.
Remove the cake
from the oven, allow to cool
for five minutes,
then remove the cakes from
their tins.
Once the cakes have
cooled, spoon a layer of
the homemade jam on
the flat side of each
sponge and stick
them together. If you have a
cake leveller, it
helps to cut the bottom half of
the cake flat so
that it stands level.
Enjoy!
Prep Time | 15 mins
Cooking Time | 30
mins
Serves 12
Nutritional
Value
(per serving)
Calories 256
Total Fat 18g
Saturated Fat 9.3g
Carbohydrates 20g
Fibre 1.5g
Protein 5.7g
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