Vanilla Tray Cake with Frosting & Dried Rasperries

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VANILLA TRAY CAKE WITH FROSTING     & DRIED RASPBERRIES

This lovely cake is so quick and easy to make and just warms your heart when you just fancy a piece of sweet cake with a cup of coffee.  The simplicity is its strength and your guests will never know you are on a keto diet.  For a 12 piece cake, each serving is just 2.6g net carbs.


Ingredients - For a 12 piece tray bake

For the Cake

  • 125g Butter (room temp or softened)
  • 125g Bocha Sweet Granulated Sugar
  • 4 large Eggs
  • 200g Almond Flour
  • 50g Coconut Flour
  • 2 tsp Baking Powder
  • 1 tsp Xanthan Gum
  • 2 tsp Vanilla Extract
  • 100ml Unsweetened Almond Milk
For the Butter Icing
  • 240g Bocha Sweet ICING Sugar
  • 65g Butter
  • 1 tsp Vanilla Extract
  • 1 tblsp Unsweetened Almond Milk
  • 2 tblsp Freeze Dried Raspberries
Method
  • Prehat the oven to 175*C and line an oblong cake tin with greaseproof paper.
  • Mix well together the flours, baking powder and xanthan gum.
  • Whisk the butter and granulated sugar together until light and creamy.
  • Lightly whisk the eggs and vanilla extract together with a fork.
  • Add 1/3 of the egg mixture and 1/3 of the flour mix to the butter and sugar and whisk together thoroughly.
  • Add another 1/3 of egg mix and 1/3 flour mix and whisk together thoroughly.
  • Add the final 1/3 of egg mix and 1/3 flour mix and whisk together thoroughly.
  • Soften the mix by whisking in the almond milk.
  • Pour the cake batter into the cake tin and level off
  • Bake in the centre of the oven for 40 minutes - until a skewer comes out clean.
  • Remove from the oven when baked and cool thoroughly on a wire rack
  • Meanwhile prepare the butter icing
  • Whisk together the butter and bocha sweet ICING sugar until light and fluffy.
  • Whisk in the Vanilla Extract and almond milk if required until you get the consistency you require.  It should be thick enough to hold its shape on top of the cake without running down the sides.
  • When the cake is thoroughly cooled, place it onto your serving place and cover with the prepared butter icing to your desired thickness.  Mark the top of the cake into equal portions with a sharp knife and sprinkle the dried raspberry pieces into the centre of each square.  Slice when required.
This cake will keep at a cool room temperature for up to 3 days.  If your room is warm, then the cake can be placed in a tin or Tupperware container in the fridge.  Just take out the pieces you require 10 minutes before serving so the cake can come to room temperature again as this enhances the flavour.



NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.

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