After my last bake off in the office I had to share this cake with you all as it’s amazing, it’s super easy and it look’s beautiful and yes it is relatively healthy! It’s a recipe from Sophie Mitchell’s book ‘Baking Without Sugar’. Everyone that tried it loved it and could not believe it did not have any refined sugar in it! I did cheat alittle as I had to slightly adapt the recipe as I did not have any Xylitol icing sugar so alittle sugar did creep in!
Butter or vegetable oil for the tin
300g shelled pistachios
4 tbsp Xylitol
8 medium egg whites
200ml double cream
1 tsp vanilla extract
200g Xylitol icing sugar (I used normal icing sugar)
1 tsp rosewater
splash of water to get icing to consistency
Preheat the oven to 170/Gas mark 3. Grease and line the base of two cake tins.
Blitz the pistachios and half the sweetener in a blender or processor until fine and powdery. In a clean bowl, whisk the egg whites gently until they form soft peaks and then gently, one spoonful at a time, whisking in between, add the remaining sweetener and whisk until stiff. Fold in the powdered nut mix and mix well.
Pour into the cake tins and bake for 30 minutes, then cool. When cooled completely, make the filling. Whisk the double cream and vanilla together to form soft peaks. Spread the cream mix on the bottom cake layer and put the top layer on.
To make the icing, whisk the icing sugar, rosewater and water together (use just enough water to achieve a drizzling consistency), then drizzle the icing over the cake and decorate with pistachios.
Enjoy! Yum, yum!