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Extract from The No Sugar Recipe Book • By David Gillespie • Published by Penguin

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
45 mins

The No Sugar Recipe Book
Serve this rich buttery cake with cream and raspberries
for a special occasion or as is for afternoon tea – or just
with cream . . .

Posted by Penguin Published See Penguin's 32 projects » © 2019 David Gillespie / Penguin · Reproduced with permission.
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  • Step 1

    Preheat the oven to 170°C (150°C fan-assisted). Lightly grease
    a 22cm round cake tin and line it with 2 layers of baking paper
    (this helps to prevent the edges from burning).

  • Step 2

    Beat the butter, dextrose, vanilla and lemon zest with an
    electric mixer until light and creamy. Add one egg at a time,
    beating well after adding each one. Add the flour, baking
    powder, ground almonds and milk and beat until well combined.
    Spoon the batter into the prepared tin.

  • Step 3

    Bake the cake for 30–35 minutes or until cooked when tested
    with a skewer. Leave to cool in the tin for 5 minutes, then turn out
    onto a wire rack to cool completely. Dust with extra dextrose to
    serve. Store in an airtight container in the fridge for up to 3 days.

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Comments

Kay Bay
Kay Bay · London, GB · 28 projects
Didn't even think about using sugar substitutes until this recipe. Great considering I still have a sweet tooth when I'm dieting.
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