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Friday, 11 August 2017

Brown Butter Sponge Cake : Low Carb and Delicious


This is proving a popular recipe ... and is so enjoyable with a cup of tea or coffee.

Ingredients:
2 cups of (4 sticks) unsalted butter melted and lightly browned
6 large eggs
2 cups of finely milled almond flour
2 cups of sugar substitute
1 ½ teaspoon of baking powder
½ teaspoon of sea salt

Directions:
1. Pre-heat oven to 350º F / 180º C / Gas mark 4-moderate.
Lightly grease a 10-inch spring-form pan with butter.
2. Melt and lightly brown the butter in a saucepan and allow to cool completely.
3. Beat all the eggs and sugar substitute in a stand-up mixer on high until mixture is thick and a shade of pale yellow, about 6 minutes.
4. Add the almond flour by ¼ cup increments into the egg and sugar-substitute batter folding gently with a rubber spatula. *Do not over stir, mix only to combine. Also add the baking powder and sea salt.
5. Once the batter has been mixed add the now cooled melted brown butter gently fold into the batter until fully incorporated.
6. Pour the batter into the prepared pan.
7. Bake the cake for 35-40 minutes until a toothpick inserted in the centre comes out clean.
8. Allow this cake to cool completely before serving. Store in the refrigerator.

Cake makes 16 servings at 3.2 net carbs per slice

For help with measurement and conversion, see charts here

Recipe idea seen on Fit To Serve Blog and The Diabetes Diet Blog 


Enjoy!
All the best Jan

23 comments:

Tom said...

...looking good!

Jo said...

It does look good, very tempting.

only slightly confused said...

looks lovely

Catarina said...

I will make this cake! :)

It really looks delicious.

:)

PerthDailyPhoto said...

A definite in the very near future, merci beaucoup. Have a good weekend Jan ☺

eileeninmd said...

Oh my, this looks delicious. I wish I could try a piece now. Happy Friday, enjoy your weekend!

Christine said...

Looks so good!

David Gascoigne said...

This cake looks really good, but we just had the pleasure of a lemon poppyseed cake my wife makes. It goes perfectly with our morning coffee.

Denise inVA said...

Thank you Jan, that's a great sounding recipe.

Debbie said...

this looks so good!!!

Snowbird said...

Mmmmmmm....love the cup too!xxx

Elephant's Child said...

'Brown butter'. Now there is something I hadn't heard of (or used) in many years. My mother always made it to pour over cauliflower...

Carol Blackburn said...

I just have to try this for sure! Looks delicious......

Plowing Through Life (Martha) said...

This looks terrific! I'm going to have to try it.

happyone said...

Yummy, I'll have to give that a try.

klahanie said...

That does look most tempting. Thanks.

Gary :)

Lisa Isabella Russo said...

Oh my goodness, that looks so yummy!

Lisa said...

Tea and cake, what a combination.
Lisa x

Magic Love Crow said...

My mouth is watering!! Yum!!! Love the cup! Big Hugs!

Carol Blackburn said...

HELP JAN! In the recipe you say 2 cups of sugar substitute? Does that mean 2 cups of Truvia or other, or what is equivalent to 2 cups of sugar. Sorry to be so wierd.I am trying to make this cake RIGHT NOW and it suddenly hit me, I'm not sure what the instruction means. I hope you get this now and can let me know. If I don't hear from you I'll just use one full cup of Truvia and hope for the best. Arghhh!

Carol Blackburn said...

Oh no, I missed the baking powder and sea salt. I didn't find where to put them in, in the recipe so I had to add them at the end. This will truly be an "experiment" in the kitchen. And I'm using the new mixer for the first time too.......:)

Lowcarb team member said...

Reply to Carol Blackburn ...

Sorry this reply is a little late, but I had a short while away and haven't been near a computer!

To answer your queries:
Sugar Substitute/ sweeteners. These can be so confusing! Libby at Ditch The Carbs site explains all about this in her post 'The Ultimate Guide To Low Carb Sweeteners' she explains how to use each one and what to look for when you buy them because not all low carb sweeteners are created equally. It can be incredibly confusing when you are just starting to live sugar free...
Do have a look here
http://www.ditchthecarbs.com/2016/08/11/low-carb-sweeteners/


With regard to the baking powder and sea salt - this is added with/just after instruction four, and yes this was omitted from the original recipe (oops), I will edit the recipe ...

I hope this helps and I do hope you enjoyed the cake - especially using your new mixer.

All the best Jan

Lowcarb team member said...

Read all about ... 'The Making of Brown Butter Sponge Cake, the Red Mixer and Lessons Learned'
on Carol Blackburn's blog here ...
'The baking session was a success'
http://themusingsofcarolblackburn.blogspot.co.uk/2017/09/the-making-of-brown-butter-sponge-cake.html

All the best Jan