Espresso nut cake (diabetics)

Name: Espresso nut cake (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 125 g Butter or margarine; 90 g Diabetic sweetness; 1 pinch Salt; 3 Eggs (size M); 120 g (7.5 g) + 1 Tsp Mehl; 2 TABLESPOONS instant espresso powder; 130 g ground hazelnuts; 2 TEASPOONS Baking Powder; 50 ml Milk; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

125 g Butter or margarine
90 g Diabetic sweetness
1 pinch Salt
3 Eggs (size M)
120 g (7.5 g) + 1 Tsp Mehl
2 TABLESPOONS instant espresso powder
130 g ground hazelnuts
2 TEASPOONS Baking Powder
50 ml Milk
7-10 Tbsp Grease

Directions

1
Cream soft fat, 85 g diabetic sweetener and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, espresso powder, hazelnuts and baking powder. Alternate with the milk and stir in briefly
2
Grease a small cake pan (16 cm Ø; 1.2 litre capacity) well and dust with 1 teaspoon of flour. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 35-40 minutes (stick test). Remove the cake from the oven and let it cool down for about 5 minutes. Then turn out onto a cake rack and let it cool down. Sprinkle with 5 g diabetic sweetness before serving. Serve with sour cream with cocoa
3
2 hours waiting time / 1 BE
4
Not diabetic? Replace the diabetic sweetness with 100 g sugar and dust the finished cake with 1 tablespoon of icing sugar
5
Easy to freeze