Even Hypoglycemics need cake! This recipe uses a traditional Gluten Free substitute, ground almonds. I've tweaked the ingredients here to make it less sweet and more hypoglycaemic friendly too, although next time I make it I think I will use even less sugar and load in more nuts or even some fruit. I've lost my sweet tooth!
140g Baking Margarine
100g Caster Sugar
3 large eggs
50g Rice flour
100g Ground Almonds
20g Milled Flax Seeds
handful of flaked almonds
1 1/2 teaspoon gluten-free baking powder
Preheat the oven to 180c/ 350f/ gas mark 4
Grease the cake tin, dust with rice flour and line with greaseproof paper (or use a non-stick loose base tin).
Cream the margarine, gradually add the sugar and beat until very pale. Slowly add the eggs, one at a time, and beating well to stop the mixture curdling. Add the flour and baking powder then mix in. Add the ground almonds and flax seeds and mix into a smooth paste.
With the back of a large knife, crush the hazelnuts and chop coarsely. Add to the mixture, stirring with a spoon.
Spoon into a cake tin and cook for 20-25 minutes.
PS. I forgot to add the baking powder to the cake in the photo and it came out just fine!