Updated: Jan 18
The GBKBO has kicked off and as its cake week the Sow & Arrow team have been hard at work creating their perfect Battenberg. Rich Vanilla and scrumptious Strawberry cake held together with our brilliant Apricot Jam, wrapped in delicate marzipan.
Enjoy are delicious low carb, low sugar, gluten free delightfulness and tune in every Friday at 4pm for GBKBO. We're also giving away a copy of Primal Living In A Modern World every week to the best picture of your bakes.
You will need:
Two Loaf tins
Two mixing bowls
120g Softened Butter
200g Soft Cheese
250g Almond Flour
2tsp Baking Powder
Pinch of Salt
Combine the erythritol, ground almonds, soft cheese, softened butter, baking powder and salt until a smooth batter forms, mix in the beaten eggs.
Split the mixture evenly between two bowls. ready to create two separate cake flavours. Add
5ml of Pure Vanilla Extract to one of the cake mixes and
22g of Freeze-dried Strawberry Powder to the other.
Pre-heat the oven to 160 degrees. Line and grease two regular loaf tins. Pour in the vanilla mix into one tin and the vanilla sponge into the other. Bake for 25-30 minutes.
To make the marzipan, add all ingredients into a food processor rich as a MagiMix and combine until a ball forms (see the video)
400g Ground Almonds
1tsp Almond Extract
To stick the the cake and marzipan layers: Keto Apricot Jam
Once the cake has cooled, gently assemble the cake as per the video, using Keto apricot jam to adhere the sides.
To learn more about cooking keto, how your body functions and what food is help vs harmful take a look at our ultimate health program. It's designed to give you the information you need to make lasting changes to your lifestyle and show you food can be tasty and healthy.