This is my nod to a Christmas cake and one I absolutely love. You can decorate it to suit, but I love it with a little icing and some glazed fruit or nuts.
Serves 10-12
Nutritional Information per Serving
(Based on 10 slices with Icing)
215 Kcal 19g Fat 9.6g Net Carbohydrates
7.2g Protein
100g butter 75g Erythritol or monk fruit granules (or stevia to taste)
100g full fat cream cheese 90g ground almonds 40g coconut flour 1 tsp baking power 4 clementines, zest only 1 tsp ground cinnamon 1 tsp allspice 1/2 tsp ground ginger 1/2 tsp mixed spice 5 eggs
Preheat oven to 170oc/gas mark 3.
Beat the butter, cream cheese, and sweetener together until pale and creamy.
Add the clementine zest and all the remaining ingredients and combine well.
Pour into your lined loaf tin.
Place into the oven and bake for 45-50 minutes.
To check the cake is cooked, place a knife or skewer into the centre of the cake, it should come out clean.
Leave to cool completely.
Once cooled, store in an airtight container.
You do not need to decorate this cake, however, you can decorate as shown using sugar-free icing, or cover with slices of clementines.