Marble cake with almonds (diabetics)

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 100 g Butter or margarine
  • 80 g Diabetic sweetness
  • 2 Eggs (size M)
  • 175 g Flour
  • 25 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 3 TABLESPOONS low-fat milk (1,5 % fat)
  • 2 TABLESPOONS Cocoa powder
  • 1 heaped tablespoons of ground almonds
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Cream fat and diabetic sweetness. Stir in eggs one after the other. Mix flour, cornstarch and baking powder, gradually stir into the egg mixture together with two tablespoons of milk. Grease a small box form (20 cm long) and sprinkle with breadcrumbs. Pour in half of the dough. Mix the remaining dough with cocoa and the remaining tablespoon of milk. Fold in the almonds.

  2. 2

    Pour the dark dough onto the light one. With a fork, pull both doughs through spirally. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 50 minutes. Leave the finished cake to stand in the mould for approx. 10 minutes. Then loosen the edges with a knife and turn out onto a cake rack. Let it cool down. Results in approx. 16 slices

Nutrition Facts

KCAL
140 kcal
CARBS
15 g
FATS
7 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesexoticCakeCake