TEA & TREATS for MOTHER'S DAY

SET THE TABLE WITH YOUR BEST SILVER AND FRESHLY CUT FLOWERS, AND TREAT YOUR MOM TO A LOVELY AFTERNOON TEA ON MOTHER'S DAY.

- VICKIE DE BEER

RICOTTA CAKES

SERVES 6

KEEP ON TRACK per serving

FAT 34 G I CARBS 7 G I PROTEIN 12 G

butter, for greasing

60g soft butter

100g erythritol

4 large eggs

250 g ricotta

grated zest and juice of 1 lemon

5 ml (1 tsp) vanilla extract

100 g almond flour

25g coconut flour

10 ml (2 tsp) baking powder

2.5 ml (72 tsp) salt

25g fresh berries

fresh mint leaves

1. Preheat the oven to 180°C. Grease 6 x 125 ml-capacity Bundt silicone baking moulds with melted butter.

2. Beat the 60g soft butter and erythritol with an electric beater until light and fluffy. Add one egg at a time and beat after each addition. Add the ricotta, lemon zest, lemon juice and vanilla extract, and mix until well combined.

3. Combine the dry ingredients in a bowl, then add the dry mixture to the wet mixture and stir until well blended. Spoon the batter into the prepared moulds and bake for 20-25 minutes, until golden and a skewer inserted in a cake comes out clean.

4. Allow to cool slightly before carefully turning out the cakes. Garnish with fresh berries and mint, and serve slightly warm.

CHOCOLATE AND OLIVE OIL CAKE

SERVES 10

KEEP ON TRACK per serving

FAT 41 G | CARBS 10 G | PROTEIN 7 G

FOR THE CAKE

butter, for greasing

90g almond flour

90g cocoa powder

10 ml (2 tsp) baking powder