Tuesday, March 19, 2013

Lowcarb Pear, Cinnamon and cream sponge cake.



Ingredients:
100g ground almonds
1 teaspoon baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream
2 tea spoons of cinnamon
120 grams of pear quarters
Small tub of clotted cream 

Method:
Mix all dry ingredients in a bowl. Almonds, baking powder and cinnamon.
Melt the butter, I use a Pyrex jug, add the eggs, cream, then add the dry ingredients and mix well. Pour mix into a 6" x 3" micro-wave safe glass dish, cook at 700 watts for 3 minutes. Allow to cool and cut in half. Spread on extra thick clotted cream and add tinned pear quarters, dust with cinnamon powder. Serves four. 
 
Eddie

For more lowcarb recipes and food ideas check out our food blog  here.



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