Marbled poppy seed box cake (diabetics)

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 1/8 l Milk
  • 7-10 Tbsp grated rind of 1/2 untreated lemon
  • 125 g ground poppy seed
  • 120 g Diabetic sweetness
  • 200 g soft butter or margarine
  • 1 pinch Salt
  • 1/2 Bottle of butter-vanilla flavor
  • 3 Eggs (size M)
  • 200 g Flour
  • 50 g Cornstarch
  • 2 TEASPOONS Baking Powder
  • 7-10 Tbsp Grease

Directions

  1. 1

    Bring the milk and lemon peel to the boil. Stir in the poppy seeds, cover and let them swell for about 10 minutes at low heat. Stir in 24 g diabetic sweetness. Leave to cool. Cream fat, 96 g diabetic sweetener, salt and vanilla flavouring. Stir in eggs one after the other.

  2. 2

    Mix flour, starch and baking powder, stir in briefly. Grease a box form (approx. 30 cm long; 2 litres capacity). Fill in doughs alternately by the spoonful and pull through with a fork. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove from the oven, leave to rest in the form for 10 minutes, then turn out onto a grid. Allow to cool down

  3. 3

    1 1/2 hours waiting time / 1 1/2 BE

Nutrition Facts

KCAL
180 kcal
CARBS
16 g
FATS
12 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCake

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