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Raspberry cake with creamy topping

sugar free raspberry cake

This delightful little raspberry cake is so soft and light I want to lay my head on it.  It’s a perfect Summer cake.   Especially if you store it in the fridge so it stays cool and fresh. And it’s super easy to make.  You basically just lob everything in the food processor.  It’s low carb. There’s no flour in it, the substance comes from ground almonds. I’ve used Medicine Flower Raspberry Extract to enhance the flavour of the fruit in the cake and for the icing.  This range of extracts are expensive, but if you want to treat yourself, they’re topnotch.  Their flavours taste exquisite (great for home made choc too). Plus a little goes a long way.  There are cheaper options though – Lakeland for example does a raspberry flavouring that’s pretty good.

For the cake:
200g frozen raspberries defrosted and drained.
6 large eggs
3tbsp xylitol
250 ground almonds
1½ tsp baking powder
6-7 drops of raspberry extract*

For the icing:

250g marscapone cheese
8 drops of stevia
8 drops of raspberry essence
A few fresh raspberries for decoration.

Put the raspberries, eggs and sweetener in a food processor and whizz.
Add the almonds, baking powder and raspberry extract and whizz some more until it’s a gloopy pink batter.
Pour into a 23cm tin lined with baking paper.
Bake at Gas Mark 5 – 375F/190C for 40 minutes. Cover with foil to avoid over-browning. Then
CONTINUE cooking for about another 10 minutes until a knife poked into the centre comes out
Let cool in the pan on a wire rack overnight.
When cool, add the topping.
Keep in the fridge when it’s not being scoffed.

*Medicine flower extracts can be bought at

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