Cakes are a big downfall for us and I LOVE baking, I have baked cakes since I was a kid with my grandparents and before Slimming World would bake 1 – 2 cakes a week, even more when we had friends or family over.
Now I have tried loads of recipes using sweetener and I am sorry but I find them vile. Yes I will still use sweetener in some bakes but some cake types are ok to substitute it for, sponges however needs sugar to prevent the sinking and the eggy, rubbery texture that comes with it.
Our syns are there to be enjoyed so why skimp on an ingredient just to save a couple of syns. We would gladly go and be off plan and have a muffin or piece of cake from Costa, so whats the difference in using syns to enjoy a slice of cake on plan? Enjoy a proper slice of cake, you can even enjoy 2 slices and still be within plan, men you can enjoy even more so fill ya boots.
Some recommended items from our kitchen to make this dish…
- An electric whisk to get the batter nice and thick and fluffy.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- A 1lb loaf tin.
- Cake cooling racks, so handy to have.
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Lotus Biscoff Loaf Cake
Makes 8 thick slices – 5.5 syns per slice, or slice into 10 for 4.5 syn per slice
- 3 eggs
- 75g caster sugar – 15 syns
- 75g self raising flour – 12 syns
- ½ teaspoon baking powder
- 1 teaspoon salted caramel flavouring
- 3 tablespoons Lotus Biscoff spread, melted so its runny – 13.5 syns
- 2 small Lotus Biscoff biscuits crumbled – 3 syns
- Preheat oven to 180°C fan and line a 1lb loaf tin with baking paper or a cake liner.
- In a mixing bowl whisk the eggs, flavouring and sugar until pale and fluffy and almost 3 times in volume (takes anywhere from 5 – 10 minutes so we advise using an electric whisk).
- Carefully sieve the flour and baking powder a little at a time into the beaten egg mixture and fold in carefully with a metal spoon, keep doing this in little bits to prevent lumps and knocking out too much air.
- Pour a third of the mix into the cake tin and drizzle half of the spread and sprinkle some of the crumbled biscuit, repeat this step again and top with the remaining cake batter.
- Bake in the centre of the oven for 35 – 40 minutes or until golden and a skewer comes out clean. Leave to cool for 5 minutes in the tin.
- Transfer to a cooling rack and cool completely before slicing.
Enjoy with a dollop of ice cream for a little dessert or simply enjoy a slice with a cuppa.
This cake stores in an airtight container for up to 4 days. Each slice can also be individually wrapped in cling film and frozen, defrost fully before consuming.