For the cake:
- 150g (5oz) butter, plus extra to grease
- 300g (10½oz) ground almonds
- 2 teaspoons baking powder
- 1 medium banana, peeled
- 100g (3½oz) crunchy peanut butter
- 4 large eggs
- 2 teaspoons vanilla extract
For the cream filling and topping:
- 300ml (10fl oz) double cream
- 1 teaspoon vanilla extract
- 6 tablespoons crunchy peanut butter
- 1 quantity Raspberry Chia Jam
- A handful of raspberries
Nutrition per serving:
9.6g carbs,16g protein, 55g fat, 9.3g fibre, 618kcal
- Preheat the oven to 200˚C/fan 180˚C/gas mark 6. Grease two 20cm (8in) round cake tins and cut a circle of baking parchment to fit the bottom of each one.
- Mix the ground almonds and baking powder together in a large mixing bowl. In a separate bowl, mash the banana, butter and peanut butter together with a fork and then combine with the eggs and vanilla extract. Pour this mixture into the almonds and stir together with a large metal spoon. Evenly divide the mixture between the two tins, level the tops and bake for 25 minutes, or until firm and a skewer inserted in the centre comes out clean. Remove the tins from the oven and leave to cool for 5 minutes before turning the cakes out onto a wire rack to cool completely.
- Meanwhile, make the filling and topping. Whip the double cream and vanilla extract together with an electric or hand whisk until soft peaks form. When the cakes are cool, spread the top of each one with 3 tablespoons of peanut butter. Spread half of the jam onto the surface of one followed by half the cream. Turn the other cake over, sandwiching both layers of peanut butter and the jam and cream inside. Transfer to a serving plate, top with the remaining cream and the raspberries and enjoy with the remaining jam in a bowl on the side. The cake will keep, covered, in the fridge for up to 3 days.
Recipe extracted from The Diabetes Weight-Loss Cookbook by Katie & Giancarlo Caldesi, with Jenny Phillips. Published by Kyle Books, RRP €27. Photography by Susan Bell.
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