This recipe makes 6 portions, 1 portion contains:
Pre heat oven to 180˚C/160˚C fan/gas mark
In a bowl, add butter and sweetener, mix for 2 minutes until fluffy.
Add MCTprocal™ , ground almonds and flaxseed, baking powder, ginger, mixed spice, cinnamon, lemon and orange peel and raisins. Use fingers to rub the mixture to a sandy texture.
Add egg, water, almond extract, and vanilla essence, mix until a smooth, thick batter is formed.
Line a 12cm diameter spring loaded tin and pour in cake mixture.
Bake for 25 minutes or until a metal skewer inserted into the middle comes out clean.
Transfer the cake to a wire rack and leave to cool completely.
Add sweetener, ground almonds, egg, and almond extract into a bowl, mix together, until a paste is formed.
Knead the paste for two to three minutes, cover and place in the fridge to cool for five minutes.
Roll the marzipan icing between two sheets of baking parchment until a 10cm diameter circle is formed.
Place the marizpan icing on top of the Simnel cake.
Cut in to six equal portions and serve.
Top Tip! Draw a 10cm diameter circle on the baking parchment before rolling out the marzipan icing.
MCTprocal™ is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.
Always check with your dietitian what is suitable for you.
- Simnel Cake
- 34g Butter, room temperature
- 14g Sweetener e.g. Sukrin gold
- 32g MCTprocal™
- 32g Ground Almonds
- 45g Ground Flaxseed e.g. Cold Milled Virginia Harvest
- 3g Carbohydrate-free baking powder e.g. barkat
- 1g Ginger, ground
- 1g Mixed spice, ground
- 2g Cinnamon, ground
- 3g Lemon peel, grated
- 1g Orange peel, grated
- 2g Raisins, chopped
- 28g Egg, beaten
- 30g Water
- 2g Almond extract
- 2 drops Vanilla essence/td>
- Marzipan Icing
- 14g Sweetener e.g. Sukrin gold
- 14g Ground Almonds
- 14g Egg, beaten
- 3g Almond extract
