Hi all,
My 10 year old son was diagnosed Type 1 just over a week ago and he feels like he's missing out on loads already so I'd like to bake him a cake.
I've been searching on-line and it's taking an age to search through all of the stuff out there.
Does anyone know of any chocolate sponge / Victoria sponge cake recipes which I can cook for him?
Ideally I'd prefer one with almond flour (as I believe it's fairly low carb) and also sweeteners as opposed to sugar (Splenda? - never cooked with sweeteners before but assume it works) AND a recipe which provides nutritional info (as I'm just attempting to get to grips with carb-counting).
Hope I'm not asking for too much!
Many thanks in advance,
Vicki
Hi all,
My 10 year old son was diagnosed Type 1 just over a week ago and he feels like he's missing out on loads already so I'd like to bake him a cake.
I've been searching on-line and it's taking an age to search through all of the stuff out there.
Does anyone know of any chocolate sponge / Victoria sponge cake recipes which I can cook for him?
Ideally I'd prefer one with almond flour (as I believe it's fairly low carb) and also sweeteners as opposed to sugar (Splenda? - never cooked with sweeteners before but assume it works) AND a recipe which provides nutritional info (as I'm just attempting to get to grips with carb-counting).
Hope I'm not asking for too much!
Many thanks in advance,
Vicki
Hi Vicki I have been having a mooch and found these, I'm sure you can adapt them to give your son a treat!
Vicki Try These They are all in the Diabetes.co.uk recipe book free to down load they have all foods in there its really good. Well I think it is and it gives you options. Good luck. Moira xxxxxxxx
Serves 12
120g butter
200g Stevia
125g soured cream
2 eggs
150g almond flour
1 tsp. baking powder
Zest of an orange
3 peaches
Nutritional
Value (per serving)
Calories 185
Total fat 18g
Saturated Fat 7.4g
Carbohydrates 6g
Fibre 2g
Protein 4.2g
Chocolate &
Peach Loaf
Preheat the oven to Gas Mark 4 or 180°C,
and line a loaf tin with baking parchment.
Put the butter and Stevia in a large bowl, and
beat them together using a wooden spoon.
Mix in the soured cream. At the same time,
mix in the eggs one by one.
Pour in the almond flour, baking powder, and
orange zest, then whisk thoroughly.
Slice the flesh of the peaches into thin pieces.
Dice any remaining flesh, and add the diced
peaches to the loaf mixture.
Pour the mixture into the loaf tin, smoothen
the top with the back of a spoon, and
arrange the peach slices on top. Bake in the
preheated oven for 70 minutes.
Place the cooked mixture on a cooling tray
and leave for 20 minutes before you remove it
from the loaf tin.
Enjoy with a steaming hot drink!
or This
Servings 10
2 medium egg whites
120g Stevia
120g almond flour
1 tsp. almond essence
Nutritional
Value (per serving)
Calories 75
Total fat 6g
Saturated Fat 0.4g
Carbohydrates 2g
Fibre 1.2g
Protein 3g
Macaroons
Preheat the oven to Gas Mark 4 or 180°C,
and line two baking trays with baking
parchment.
Pop the egg whites in a large bowl and whisk
until they’ve stiffened. This should take 5-7
minutes.
Fold in the Stevia, almond flour, and almond
essence.
Put the butter in a small saucepan and place
over a low heat. When it’s melted, add it to
the egg white mixture.
Place a dessert spoonful of this mixture on
the baking trays. Ensure that each spoonful
is clearly separate from the others, otherwise
they might merge during the cooking process.
Put the macaroons in the preheated oven and
cook for 15 minutes.
Cool them on the baking trays for 15 minutes,
then move them onto a wire rack to cool
entirely.
Or This
diabetes.co.uk
YOU COULD ADAPT THIS One I'm sure
diabetes.co.uk
Serves 10
300g clementine’s
6 large eggs
5 tbsp. Triple Zero sweetener
150g almond flour
150g self-raising flour
2 tsp. almond extract
1 tsp. baking powder
Nutritional
Value (per serving)
Calories 195
Total Fat 10g
Saturated Fat 1.6g
Carbohydrates 20g
Fibre 2.3g
Protein 7g
Clementine &
Almond Cake
Preheat the oven to 180°c/Gas Mark 4.
Place the peeled clementines in a saucepan.
Add just enough water to cover the
clementines and bring to the boil.
Lower the heat and simmer for 25 minutes
until tender. Then chop up the clementines
and remove the seeds.
Place the stewed clementines in a blender
and whizz until smooth.
Grease a 7-inch loose-bottomed tin with
butter and line it with baking paper.
Using an electric whisk, beat the eggs for a
few minutes until they are light and frothy. Add
the Triple Zero sweetener, stewed clementines
puree, almond flour, self-raising flour, almond
extract and baking powder and beat for 3
more minutes.
Pour this mix into the cake tin and bake
for 50-60 minutes. To check if the cake is
cooked, poke a cocktail stick (or something
similarly long and thin) into it. If the stick
comes out clean, the cake is cooked.
Remove the cake from the oven, allow it cool,
then remove it from the cake tin and serve.
Serves 8
200g self-raising flour
200g almond flour
200g butter
5 tbsp. Triple Zero sweetener
5 eggs
1 tsp. baking powder
2 tsp. vanilla extract
3 tbsp. homemade jam (see page
408)
Nutritional
Value (per serving)
Calories 286
Total Fat 17g
Saturated Fat 2g
Carbohydrates 35g
Fibre 4g
Protein 12.6g
Victoria
Sponge
Preheat the oven at 180°c/Gas Mark 4.
Grease and line two 8-inch cake tins with
greaseproof paper.
Put all the ingredients in a food processor
except for the jam and blend until they are
thoroughly mixed. Spoon the mixture into the
two cake tins. Bake for 25-30 minutes until
firm and golden.
Remove the cake from the oven, allow to cool
for five minutes, then remove the cakes from
their tins.
Once the cakes have cooled, spoon a layer of
the homemade jam on the flat side of each
sponge and stick them together. If you have a
cake leveller, it helps to cut the bottom half of
the cake flat so that it stands level.
Enjoy!