100 grams of ground almonds
100 grams of Pecan nuts
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double cream
2 tablespoons of instant coffee
Mix all dry ingredients in a bowl.
Melt the butter we use a Pyrex jug, add the eggs, cream. Place 2 tablespoons of instant coffee in a cup and pour some boiling water over the coffee, keep water to a minimum, just enough to melt the coffee. Then add the wet to the dry ingredients and mix. Microwave in a 700watt for 5 minutes. Allow to cool and cut in half. Spread on clotted cream and add pecan nuts. Place the other half of the sponge on top and repeat. Serves four/six, low carb and tastes great.