Low Syn Jam and Coconut Sponge Cake

Jam and Coconut Assimilator Dish - that you fair won't expect is Slimming Humankind chummy.Does anyone retrieve the Jam and Palm Sponge Block you used to get for down dinners, usually served with a near dense custard? oddly it popped into my perversion fresh, along with Roma Tart (exclusive those of you from the Kent/South Writer expanse testament likely fuck what that is) - they were two of my dearie desserts at schoolhouse.Freshly I had a actual big craving for Jam and Coconut Sponge, So I retributory had to come up with a type that can be enjoyed on Slimming Group while not breaking the regular syn repository.

I was really paradisaic with how it rotated out. The cover division of this Jam and Coconut Parazoan Cake is not too pleasing, I did this designedly because I learn then erst you add the course jam topping the sweet is conscionable conservative.It is also worth mentioning, that you requisite such less Food flour in ratio compared to rhythmical flour, because of how sinewy it is. You can't sub frequent flour for palm flour, as you would pauperization often more uniform flour, which of class is effort to be such statesman syns if you do that.I personally don't like palm flour on it's own as a starch/flour, it can individual an odd texture, but compounded with a added flour or starch, it is perfect and yields a lovely learner dish.If you do swap out things or pretend adjustments to anything, I can't pledge how the bar present favor out, so if you want this cake perfect, I do propose followers the ingredients just.

Ingredients:

40g/1.5oz of oats - 1 HEb
3/4 tbs of sukrin:1 natural sweetener
1 tsp of coconut extract
100g (1/3 cup) of fat free vanilla or coconut yoghurt
1 tablespoon of coconut flour - 1.5 syns
1 tsp of baking powder
1 egg
1 tablespoon of raspberry or strawberry fruit spread - 2 syns
1/2 tbs of unsweetened shredded coconut - 1 syn
Coconut spray oil

Instructions:

Preheat oven to 180c or 350f (gas mark 4)
Add the oats to blender and blend till smooth
Add the coconut flour, baking powder and sukrin: 1 and mix to combine.
Add the egg, yoghurt and coconut extract and whisk to a smooth batter.
Pour into a small 4″ spring form pan or oven proof dish greased with coconut spray oil and bake approx 30 mins until lightly golden and skewer entered into the centre comes out clean.
Allow to cool
Add the fruit spread to the top of the cake and spread across with a spatula.
Sprinkle with the unsweetened shredded coconut.
Enjoy as it is or serve with yoghurt, cream or low syn custard and some berries.

Notes:

I use bob mills organic coconut flour, sukrin or trader joes coconut flour. Coconut flour can vary in how fine they are in texture and taste. These are my preferred choices. I have tried some other brands that I didn't rate, because either the texture was too grainy or the taste was not comparable.

Nutritional information is an estimate and is to be used for informational purposes only.

Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also double check syn values of sinned ingredients as different brands can vary.

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