Classic Coffee Cake
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Serves: 8
Prep Time: 5 minutes
Cooking Time: 25 minutes
Ingredients
190 g 1 cup Natvia
320 g 2 cup wholemeal self-raising flour
240 g 2 cup almond meal
180 g butter, melted
250 g 1 cup milk
2 tablespoon instant coffee
250 g Mascarpone
sugar-free chocolate
coffee beans
Method
- Preheat oven to 180C
- Combine Natvia, flour, almond meal, melted butter, milk and instant coffee in a bowl. Whisk together until thoroughly combined.
- Pour half the batter into a greased and lined 20cm cake tin. Bake for 20-25 minutes until a skewer inserted comes out clean. Stand for 5 minutes and remove from the tin onto a wire rack to cool. Repeat with the remaining batter.
- Once the cakes are cooled, sandwich them together with ½ the mascarpone. Top the cake with the remaining mascarpone and sprinkle over the chocolate and coffee beans
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 18.6g | 7.6g | 22.3g | 1300 | 310 | 100g |
