120g unsalted butter, room temperature
6 tbsp Splenda
3 large eggs
1 tbsp instant coffee
8 tbsp ground almonds
1 tbsp coconut flour
1 tsp baking powder
Pinch of salt
Clotted cream to serve.
Preheat the oven to gas 4/180c/350f
Line a loaf tin or deep rectangular tin with greaseproof paper
Beat together the butter, splenda and eggs, using an electric hand mixer.
Then add the cream, coffee and a tablespoon of warm water, combine well.
Mix the coconut flour, ground almonds, salt and baking powder together and then add to the wet ingredients.
Mix gently with the hand mixer until a batter forms. Pour into the loaf tin and then smooth the top.
Bake for 50 minutes.
Allow to cool a little before slicing into bars, extra nice when they are served warm with lashings of clotted cream.
Store in an airtight container for up to 4 days
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