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You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 12 slices
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 175 g butter
  • 75 g walnut
  • 1 cup Natvia
  • 3 large eggs
  • 150 g self raising flour
  • 1.25 teaspoons baking powder
  • 50 mls espresso
  • 100 g Natvia Icing mix
  • 40 mls espresso

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

METHOD

  1. Preheat oven to 180C, grease and line a 20cm round baking pan.
  2. Blitz/grind 50g walnuts in food processor.
  3. Cream butter, add Natvia, beat until light and fluffy.
  4. Add the eggs, one at a time, continue by adding the blitzed walnuts.
  5. Fold the flour, baking powder and salt, followed by chopped walnuts and espresso coffee. Mix until well combined.
  6. Transfer into the baking pan, spread evenly and bake for 20-25 minutes. Cool on wire rack.
  7. For the icing, mix Natvia icing mix and the espresso.
  8. Apply icing on top of the cake, spread evenly. Decorate with walnuts.
  9. Serve with cream.

WATCH THE VIDEO

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  • Nutritional Info

    No nutritional info supplied

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