LITTLE BLACKBERRY SPONGE CAKES

I found a great way to make jam without any sugar or pectin. You simply add a tablespoon of chia seeds to stewed fruit. The chia seeds form a gel and thicken the jam whilst cooking the fruit, without adding any carbs or flavor. 1 tablespoon of chia seeds will thicken about 300grams of fruit. I used this method to make blackberry jam. You can add some water if it thickens too much.

 

SPONGE CAKE

2 Cups almond meal

2 teaspoons baking powder

2 tablespoons xylitol

3 tablespoons  butter at room temperature

1 teaspoon vanilla bean paste

1 tablespoon lemon juice

3 eggs

whole fat milk as required

 

Cream together the butter and xylitol until light and fluffy. Beat in eggs, vanilla and lemon juice. Mix in the almond meal and baking powder. Add milk as required until you have a medium thick batter.

Fill half mini cake tins or muffin tins with the batter, then a layer of blackberry jam, followed with a layer of batter.

Bake in a moderate oven for about 30 minutes until golden.

Left over jam is good on low carb wheat free pikelets.