Brilliant Baking With No Added Sugar

The only sugar in these delicious cakes is what naturally occurs in the ingredients

POUND CAKE

The perfect companion to a pot of tea or cafetière of coffee!

PER SERVING 417 cals, 28g fat, 11g sat fat, 5g carbs, cake has 5g sugar

SERVES 12

•115g (4oz) unsalted butter, softened

•300g (10½oz) granulated sweetener

• 225g (8oz) cream cheese

•8 eggs

•240g (8½oz) almond flour

• 1½tsp baking powder

•½tsp salt

For the frosting:

• 115g (4oz) cream cheese

• 4tbsp powdered sweetener

•Juice of ½ lemon

•Zest of 1 lemon

You will need:

•1ltr (1¾pt) loaf tin, greased and lined

1 For the sponge, preheat the oven to 180C/Gas 4.

2 Cream the butter and sweetener together until light and fluffy. Next, add in the cream cheese and beat until well combined.

3 Add in the eggs and mix until smooth. Add the almond flour, baking powder and salt into the mixture, and stir everything together.

4 Pour the batter into your prepared tin and bake for 60 mins until cooked all the way through.

5.Once the cake has completely cooled, remove it from the loaf tin.

6 For the frosting, in a mixing bowl, beat the cream cheese, sweetener and lemon juice together until smooth.

7 Spread the cream cheese frosting on top of the loaf cake, then finish with a sprinkling of lemon zest.

STRAWBERRY POKE CAKE