baking recipes 

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low carb almond and brandy gateau

ingredients:

100g ground almonds
1 tsp granulated sweetener (something like Splenda or SweetPerfection )
1 tsp bicarbonate of soda
1/2 tsp xanthan gum
5 eggs
1 tsp vanilla extract
100ml double cream
Brandy (a few tsp to taste)

to cover the finished cake

200 ml double cream
A couple of drops of liquid sweetner (SweetzFree or similar)
Fruit of your choice

20 cm (8") cake tin, well greased and lined, Oven on at 300F / 150C.

Put the liquids in the blender, add the dry ingredients and pulse the mixture until it's smooth. (If you don't own a blender, put all of the ingredients in a bowl and stir until thoroughly mixed with a wooden spoon).

Pour the mix into the prepared cake tin and bake it for approx. 25 minutes.

Allow the cake to cool in the tin for a few minutes before turning it out onto a cooling rack.

Drizzle a bit of brandy over the cake as it is cooling. Whip the double cream with a couple of drops of SweetzFree until it is standing in soft peaks. Spread the cream mixture over cake and top with fruit... et voilà. Tastes great.

This produces a nice light cake although does stick to the tin, hence the need for lining it with greaseproof paper. It doesn't brown all that well so probably works better as a base for something than as an eat-on-its-own job.

Adapted from a MasterCook recipe, with thanks to Mel Dymond Harper for contributing.