200 g cake flour
300 g SWEETLY Baking Sugar Substitute
100 g ground almonds
75 g NOMU Cocoa Powder
1 tbsp baking powder
1/4 tsp fine salt
2 large eggs
1 tsp NOMU Vanilla Extract or NOMU Vanilla Essence
1 cup (250 ml) buttermilk
1/2 cup (125 ml) milk
1/2 cup (125 ml) freshly brewed espresso coffee, cooled
180 g unsalted butter, melted
Preheat the oven to 170°C and lightly grease and line a large loaf pan.
Sieve the dry ingredients into the bowl of an electric for a few seconds to combine. In a large jug, whisk the eggs, vanilla, buttermilk and milk and add to the dry ingredients, followed by the cooled espresso coffee and melted butter. Whisk until just combined and smooth.
Scrape the batter into the prepared loaf pan, gently smoothing the top. Bake in the preheated oven for 60 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the loaf pan for 10 minutes before carefully transferring to a wire rack to cool completely.
To make the glaze, pour the cream into a saucepan over low-medium heat. Whisk in the Sweetly Protein Shake, Cocoa Powder and Baking Sugar Substitute and keep stirring until warm and smooth and thickened. Finally, whisk in the butter for added glossiness! Pour the glaze over the cooled loaf, allowing it to drip down the sides of the cake. Serve as is or with a dollop of lightly whipped cream.
© SWEETLY | A brand new South African food innovation by NOMU