low carb creamy poke cake

low carb creamy poke cake

low-carb creamy poke cake

Low-carb and delicious! This creamy poke cake is a dream.

  • Takes 1 hr + setting
  • Serves 6
  • Intermediate

INGREDIENTS

FOR THE CAKE

  • 330g almond flour
  • 45g whey protein powder
  • 10ml baking powder
  • pinch salt
  • 110g butter, softened + extra, for greasing
  • 60g xylitol
  • 3 eggs
  • 5ml vanilla essence
  • 125ml cream

FOR THE PASTRY CREAM

  • 310ml cream
  • 3 egg yolks
  • 45ml xylitol
  • pinch salt
  • 30g butter
  • 5ml vanilla essence
  • 2.5ml xanthan gum

FOR THE CREAM CHEESE ICING

  • 250g full-fat cream cheese, softened
  • 30ml xylitol, finely ground in a coffee grinder
  • 5ml vanilla essence

 

  • mixed berries, to serve

METHOD

  1. Preheat oven to 180°C. Line a 22cm square shallow baking pan with baking paper and grease with extra butter.
  2. For the cake, combine the almond flour, whey protein powder, baking powder and salt.
  3. Cream the butter and xylitol until light and fluffy. Add the eggs one at a time while beating. Add the vanilla and cream. Fold in the dry ingredients until well combined.
  4. Pour into the prepared pan and bake for 20-25 minutes or until golden brown and a cake tester comes out clean. Set aside to cool. When cooled, poke holes into the cake with the handle of a wooden spoon.
  5. For the pastry cream, heat the cream on medium-high until it just starts to simmer. Remove from heat.
  6. Whisk the yolks, xylitol and salt until frothy. Pour the hot cream into the egg mixture while whisking. Pour
    the mixture back into the saucepan on low heat. Stir until the custard starts to thicken and is cooked.
  7. Remove from heat, add the butter and vanilla. Sprinkle over the xanthan gum and whisk until the custard thickens. Set aside to cool for 10 minutes.
  8. Pour the custard over the cake and tap the cake on the counter to allow the cream to sink into the holes.
    Refrigerate for 2 hours or until cream is set.
  9. For the cream cheese icing, whisk the cream cheese, xylitol and vanilla until combined. Spread on top of
    the cake. Serve with berries.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN AND INGE BARTSCH PHOTOS: LEE SCHWAGELE

 

Magazine issue date: September, 2016


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