Ingredients:
- 175g butter
- 75g walnut
- 1 cup Natvia
- 3 large eggs
- 150g self raising flour
- 1 1/4 tsp baking powder
- 50ml espresso
Icing Ingredients:
- 100g Natvia Icing mix
- 40ml espresso
Instructions:
- Preheat oven to 180C, grease and line a 20cm round baking pan.
- Blitz/grind 50g walnuts in food processor.
- Cream butter, add Natvia, beat until light and fluffy.
- Add the eggs, one at a time, continue by adding the blitzed walnuts.
- Fold the flour, baking powder and salt, followed by chopped walnuts and espresso coffee. Mix until well combined.
- Transfer into the baking pan, spread evenly and bake for 20-25 minutes. Cool on wire rack.
- For the icing, mix Natvia icing mix and the espresso.
- Apply icing on top of the cake, spread evenly. Decorate with walnuts.
- Serve with cream.
Makes 12 slices
Macros for 1 slice: Calories: 197 Fat: 17.2g Carbs: 8.3g Fiber: 0.8g Sugar: 0.2g Protein: 3.6g
