I recently took a little trip to my local WHSmith. Whilst in there, I found a book called ‘Baking Without Sugar’ by Sophie Michell.
As you’ll all know, I’ve been making a conscious effort to try and make my bakes ‘healthier’ and I thought this book sounded perfect so I brought it.
Whilst reading through the pages, I found a ton of bakes I want to bake myself and share with you guys here on my blog, SO today’s recipe is one from this book!
I haven’t copied the recipe word for word, you know me, I like to put my own stamp on things. & Wow! This turned out an absolute treat! You’d never of guessed this has a reduced amount of sugar and carbs in it.
Category: Desert / Sweet Treat
Prep Time: 10 Minutes
Cook Time: 40-50 Minutes
Overall Time: 60 Minutes
Ingredients You Need:
- 200g Of Butter / Margarine
- 100g Of Xylitol
- 4 Drops Of Honey
- 1tsp Of Almond Extract
- 4 Eggs
- 270g Of Almond Flour
- 1tsp Of Baking Powder
- Punnet Of Raspberries
- Flaked Almonds
How To Make Traybake:
- Firstly, gather together your equipment and ingredients, line a long tin with parchment paper and preheat the oven to 160C / 140C Fan / Gas Mark 3.
- Secondly, in a large bowl, beat together the 200g butter and 100g of xylitol until light in colour and creamy in texture (TIP: this takes around 5 minutes).
- Add one egg at a time to the mixture, making sure you beat throughly between the addition of each egg.
- Then, add in the 1tsp of almond extract and the 4 drops of honey – mix throughly.
- Now, fold in the 270g of almond flour and 1tsp of baking powder.
- Making sure you’ve stirred well, pour the mixture into your lined tin. Smooth out the mixture.
- In a line of four, push the raspberries into the mixture, making sure they’ve been pushed down enough that the mixture covers the raspberries.
- Sprinkle over some flaked almonds.
- Once your traybake is ready, place into the oven for 40-50 minutes (TIP: make sure you check the tray bake throughout the cook incase it cooks faster & doesn’t burn).
- When your bake is ready, take out the oven and allow to cool before transferring your traybake to a wire rack.
- Finally, once cooled, sprinkle over some icing sugar.
That’s your Raspberry & Almond Traybake prepared, cooked and ready for you to serve and enjoy!
Honestly, you wouldn’t even realise that this was low in sugar because it tasted so damn good!
The sponge was like a cherry bakewell but packed with raspberries. It’s a cake I’d never thought of making before but almond and raspberries is a dream combo.
I highly recommend checking this book out if your looking to reduce your sugar intake or your a diabetic. Throughout the book, it tells you wether the recipe is diabetic friendly or not which I love.
Let me know if you make this cake and what your thoughts are!
Sending you all tons of love & hugs as always,