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Add a photoCreme fraiche makes a good substitute for butter in chocolate cake.
This was made in a 7" sandwich tin and cuts into 8 slices
Ingredients
- Chocolate Almond Creme Fraiche Cake
- 100g plain flour
- 75g sugar
- 50g ground almonds
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- Pinch of salt
- 2 eggs, lightly beaten
- 100g creme fraiche
- 100g banana, mashed
- 1 tsp vanilla essence
- 25g flaked almonds
Directions
- Preheat the oven to 180 degrees C.
- Sift the flour into a large bowl with the sugar, ground almonds, cocoa, baking powder and salt.
- In another bowl, carefully beat the eggs with the creme fraiche, banana and vanilla. Pour into the flour mixture and fold well.
- Transfer to a lined sandwich tin, then scatter over the flaked almonds evenly.
- Bake for 25-30 minutes until you can pull a toothpick out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 8 servings | |
| Calories 141 | |
| Calories from Fat 28 | 20% |
| Total Fat 3.24g | 4% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 132mg | 6% |
| Potassium 110mg | 3% |
| Total Carbs 24.81g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 13.11g | 9% |
| Protein 3.8g | 6% |
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