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<blockquote data-quote="Brunneria" data-source="post: 1378557" data-attributes="member: 41816"><p>Oh yes, here you go:</p><p><a href="https://www.diabetesdaily.com/forum/recipes/50976-coffee-walnut-cake-low-carb/" target="_blank">https://www.diabetesdaily.com/forum/recipes/50976-coffee-walnut-cake-low-carb/</a></p><p>and here is a copy and paste of the recipe <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p><strong>For the cake</strong></p><p></p><p>* 225g/8oz unsalted butter, plus extra for greasing</p><p>* 44g/splenda</p><p>* 3 large eggs</p><p>* 50ml/1¾fl oz strong espresso coffee</p><p>* 225g/8oz ground almonds</p><p>* 2 tsp baking powder</p><p>* 75g/2½oz walnuts</p><p></p><p><strong>For the butter cream topping</strong></p><p></p><p>* 125g/4½oz unsalted butter</p><p>* 9g splenda</p><p>* 50ml/2fl oz strong espresso coffee </p><p>* ¼ tsp cinnamon</p><p>* 12 walnut halves, to decorate</p><p></p><p><strong>Preparation method</strong></p><p></p><p>1. Preheat the oven to 180C/350F/Gas 4.</p><p>2. In a bowl, beat the butter and splenda together until very light and pale.</p><p>3. Add the eggs one at a time to the butter and splenda mixture, beating well to completely incorporate each egg before adding the next egg.</p><p>4. Add the espresso to the mixture and stir well.</p><p>5. Add the ground almonds and walnuts and stir well to completely combine.</p><p>6. Spoon the cake mixture into two lined and greased 20cm/8in cake tins.</p><p>7. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.</p><p>8. Remove the cakes from the oven and leave to cool on a wire rack.</p><p>9. For the butter cream topping, Beat the butter and splenda together in a small bowl until pale and light.</p><p>10. Add the espresso and cinnamon and mix well.</p><p>11. Spread the butter cream over the top of each cake, then place one cake on top of the other.</p><p>12. Decorate the top of the cake with the walnut halves.</p><p></p><p><strong>12 servings = 6 carbs per slice</strong></p><p></p><p><em>For the espresso, 3 heaped spoons of coffee in a bodum (cafetierre) & just enough water to make it very strong & let it stand for 5 mins.</em></p></blockquote><p></p>
[QUOTE="Brunneria, post: 1378557, member: 41816"] Oh yes, here you go: [URL]https://www.diabetesdaily.com/forum/recipes/50976-coffee-walnut-cake-low-carb/[/URL] and here is a copy and paste of the recipe :) [B]For the cake[/B] * 225g/8oz unsalted butter, plus extra for greasing * 44g/splenda * 3 large eggs * 50ml/1¾fl oz strong espresso coffee * 225g/8oz ground almonds * 2 tsp baking powder * 75g/2½oz walnuts [B]For the butter cream topping[/B] * 125g/4½oz unsalted butter * 9g splenda * 50ml/2fl oz strong espresso coffee * ¼ tsp cinnamon * 12 walnut halves, to decorate [B]Preparation method[/B] 1. Preheat the oven to 180C/350F/Gas 4. 2. In a bowl, beat the butter and splenda together until very light and pale. 3. Add the eggs one at a time to the butter and splenda mixture, beating well to completely incorporate each egg before adding the next egg. 4. Add the espresso to the mixture and stir well. 5. Add the ground almonds and walnuts and stir well to completely combine. 6. Spoon the cake mixture into two lined and greased 20cm/8in cake tins. 7. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. 8. Remove the cakes from the oven and leave to cool on a wire rack. 9. For the butter cream topping, Beat the butter and splenda together in a small bowl until pale and light. 10. Add the espresso and cinnamon and mix well. 11. Spread the butter cream over the top of each cake, then place one cake on top of the other. 12. Decorate the top of the cake with the walnut halves. [B]12 servings = 6 carbs per slice[/B] [I]For the espresso, 3 heaped spoons of coffee in a bodum (cafetierre) & just enough water to make it very strong & let it stand for 5 mins.[/I] [/QUOTE]
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