Almond butter cake (diabetic)

Name: Almond butter cake (diabetic)
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 120 g Butter or margarine; 250 g Diabetic sweetness; 5 Eggs (size M); 360 g Flour; 1 package Baking Powder; 200 g clotted cream; 150 g Butter; 50 g Whipped cream; 200 g flaked almonds; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

120 g Butter or margarine
250 g Diabetic sweetness
5 Eggs (size M)
360 g Flour
1 package Baking Powder
200 g clotted cream
150 g Butter
50 g Whipped cream
200 g flaked almonds
7-10 Tbsp Grease

Directions

1
Stir soft fat until foamy. Stir in 150 g diabetic sweetener. Beat in the eggs bit by bit. Mix flour and baking powder. Stir in sour cream by the spoonful and work into a smooth dough. Grease a fat pan of the oven (approx. 38 x 32 cm) and spread the dough on it. Bake in a preheated oven at 225 °C (fan oven: 200 °C) for about 20 minutes. Melt the butter. Add remaining diabetic sweetener and cream and bring to the boil while stirring. Fold in flaked almonds and simmer for about 3 minutes. Spread almond butter mixture on the cake and bake for another 5-10 minutes at the same temperature
2
You can exchange these ingredients:
3
Instead of diabetic sweetener use 150 g for the dough and 150 g sugar for the topping