It's International Gin & Tonic Day! It's also FRIDAY - what a coincidence!? Low Carb G & T drizzle cake for dinner tonight! Apologies for the sarcasm in this recipe, we became very intoxicated producing this cake and rather enjoyed it! WARNING: This recipe will result in extreme happiness!
Ingredients:
For the G&T Cake:
120g unsalted butter
120g almond flour
1 tsp baking powder
120g NKD Living Erythritol Granulated
120g NKD Living Erythritol Granulated
2 medium eggs
Grated Lemon Zest (2 Lemons)
2.5 tsp Gin
2.5 tsp Light Tonic
2.5 tsp Light Tonic
Juice of 2 lemons
2.5 tsp Gin
2.5 tsp Light Tonic
2.5 tsp Light Tonic
For the G&T Icing:
60g NKD Living Powdered Erythritol
60g NKD Living Powdered Erythritol
Juice of 1/2 a Lemon
2.5 tsp Gin
2.5 tsp Light Tonic
2.5 tsp Light Tonic
Method:
| 1. | Preheat the oven to 180°C for a conventional oven (Fan 160°C) and start by lining a loaf tin with baking parchment |
| 2. | Use a large mixing bowl to combine all of the dry ingredients for the cake and then make a well in the middle to add the wet ingredients and mix in between. Mix manually with a spatula or with a mixer but make sure your ingredients are well combined, the mixture will look pale when your there! |
| 3. | Pour the mixture into the loaf tin and even the top with the spatula |
| 4. | Bake for 20-25 minutes and check its done by inserting a knife into the centre of the cake, if its clean, its done! If slightly wet, leave for 5 more mins |
| 5. | Now for the syrup, while the cake is baking away, pour all the ingredients listed above into a saucepan on low heat and stir until combined and dissolved, then allow to cool until the cake is finished |
| 6. | Cake is baked? Carefully place on a cooling rack allowing it to stand for 15 mins until mostly cool |
| 7. | Using a knife, fork or even a skewer if you have one in the drawer and can be bothered to take everything out to get it, to pierce holes all through the cake. Be careful not to go too crazy skewering your cake, it may fall apart! |
| 8. | Spoon half of your syrup all over the cake, allow to soak in for 5 minutes and then turn your cake upside down to repeat through the bottom, this really ensures you get full G&T syrup coverage- no wastage! |
| 9. | Once the cake is cool and the G&T syrup has completely covered your culinary delight, lets ice him up! Combine all the icing ingredients to create what can only be described as a substance of icing consistency, then drizzle it everywhere. |
Nutrition Facts
| Per 1 Slice of 8 | |
| Energy | 323kcal |
| Fat | 19g |
| Carbohydrates | 38.5 g--> Just 1.5g NET Carbs! |
| of which sugars: | 1.5g |
| of which polyol: | 37g |
| Protein | 6g |
| Salt | 0g |
*We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We include the sugar alcohol, erythritol, in the final carbohydrate count however it does not affect blood glucose levels in most individuals in the same way as active carbohydrates. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.
1 comment
Could you possibly add a ‘print easy’ option to the recipe pages?