KEEP ON TRACK (per slice)
KEEP ON TRACK (per slice)
RED VELVET CAKE
SERVES 10
KEEP ON TRACK (per serving)
• 400 g almond flour
• 10 ml (2 tsp) baking powder
• 5 ml (1 tsp) salt
• 8 large eggs
• 180 g erythritol or xylitol
• 60 g butter, melted
• 10 ml (2 tsp) vanilla extract
• 5 drops of red food colouring
• 500 ml (2 cups) basic cream cheese icing (recipe on page 80)
1. Preheat the oven to 180°C. Line two 20 cm cake pans with baking paper and grease with butter.
2. Place the almond flour, baking powder and salt in a medium mixing bowl.
3. Break the eggs into another mixing bowl, add the erythritol or xylitol, and beat until light and fluffy. Add the butter, vanilla extract and food colouring.
4. Add the almond flour mixture to the egg mixture, and mix using a spatula. Add more food colouring if the red is not deep enough for your liking.
Pour the batter into the prepared
