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Coffee-Sponge-Cake

This delicious Coffee Sponge Cake is not just delicious but also diabetic-friendly. Bake up a storm and enjoy this beautiful sponge!

 

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  • Serves: 8
  • Prep: 5 minutes
  • Cook: 25 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 1 cup Natvia
  • 2 cups Wholemeal raising flour
  • 2 cups Almond meal
  • 180 g butter, melted
  • 1 cup Milk
  • 2-3 Tbs instant coffee
  • 250 g Marscapone
  • Sugar-free chocolate
  • Coffee beans

METHOD

  1. Preheat oven to 180C
  2. Combine Natvia, flour, almond meal, melted butter, milk and instant coffee in a bowl. Whisk together until thoroughly combined.
  3. 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.
  4. 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.
  • Nutritional Info

    CarbsProFatsEnergy KJCaloriesServing size
    24g6.6g11g105725275g
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