Just had a fancy for madeira cake and saw this recipe on the BBC website. I did a bit of tweeking and substiuting so have written below what I used to make the loaf. Quite pleased with the result as nice and light which I didn’t think it would be. Have to say it is a beautiful day on the canal today, perfect for sitting on the bank with a cup of tea and slice of guilt free low carb cake! I just love this flour, getting through so much had to uy a 5kg bag, interesting storing it on the boat but I found space!
175g butter, softened, plus extra for greasing
90g Sukrin Gold (brown sugar sweetener)
85g Erythritol (or your sweetener of joice)
(OR I am sure it would work with 175g of whatever sweetener you have)
Optional, 1 tsp inulin and half a pipette of stevia drops)
3 large eggs
grated zest 1 small lemon
few drops vanilla extract
150g Superfine FIbre Flour
100g Superfine Almond Flour
(or you could use 200
g superfine fibre flour and 50g of ground almonds or any ratios you fancy really)
15g baking powder
Almond milk or milk
Method
1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, or stand mixer, beat together the butter, sweeteners and inulin and stevia drops if using, until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the dry ingredients until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon. It does come out vry thick so I kept adding milk until it was the right consisency. I didn’t note how much I used but guessing around 150ml or more.
2 Tip the batter into the tin and smooth over the top. Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing
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Absolutely sure it would
Hi thanks for the recipe. I'm going to try it but I was wondering if their fibre sugar would work in this recipe
I would add a bit more of either the sukrin gold or erythritol if you don’t find things sweet enough. They say erythritol is about 90% the sweetness of normal sugar. Hope that helps
Thanks Taylor. Aside from the cooling taste, do you mean you need a different sweetener in addition to the erythritol? I did make biscuits with it and they didn’t seem very sweet but I haven’t used it too much yet so I haven’t worked out how much you need. I have used the flour more.
You don’t need it. I only use it to counteract the cooling taste you often get using erythratol. Just use any sweetener you prefer
I’m wondering why do you need Stevia if you have sukrin gold and erythritol? I’m new to this. Thanks
Hi Taylor, I wanted to ask you if the cake remains damp to you ... it often happens to me that it does not cook inside, can it be the oven? Tks
Looks lovely.