6ozGranulated XylitolI use Total Sweet as it’s very safe and tastes very like sugar
3wholeEggs
3ozGluten free flour
3tspnBaking PowderGluten free
4ozGround Almonds
3dropsVanilla essence
Instructions
Preheat the oven to 180°C, 350°F, Gas Mark 4
Beat all the ingredients together with an electric mixer until light and fluffy.
Put into 2 8" sandwich cake tins and cook for approx 35 mins.
If you have a fan oven, 160° will probably be a high enough temperature.
I don’t bother greasing my loose bottomed tin as it’s easy to remove when cooked (this is because you’re not using real sugar) with something like a pallet knife run around the eges and gently under the cake to loosen it from the tin.
When cooked, leave to cool for about 5 minutes, then remove from the tin.
When completely cooled, sandwich together with 4 tspns of Waitrose reduced sugar strawberry jam. You can also have whipped double cream for no extra units.
Notes
If you want to add a bit of flavouring, this also tasted nice with a tspn of Lemon Essence, Vanilla or Almond Essence. You could also add 4 tspns of cocoa powder for a chocolate flavoured cake Be aware that if you add any fruit, this will take the carbohydrate content up quite a lot.