ChristmasCake

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Note: Everybody’s low protein diet is different. Always check with your dietitian regarding the suitability of particular ingredients in recipes.

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Christmas Cake

Servings : 20
Course : Dessert

Ingredients

  • cup mixed dried fruit
  • ½ cup glace cherries, chopped
  • ¼ cup cup mixed peel
  • 150 g margarine
  • ¾ cup firmly packed, brown sugar
  • 2 tbsp ground mixed spice
  • cups water
  • cups Loprofin Baking Mix
  • 2 tsp baking powder
  • 3 tsp Loprofin Egg White Replacer
  • 2 tbsp apricot jam, warmed
  • 500 g white fondant icing

Equipment

  • 17.5cm square cake tin, greased and lined with non-stick paper
  • 22.5cm square silver cake board

Method

  • Preheat oven to 180°C.
  • Place the fruit, cherries, peel, margarine, sugar, spice and water in a large pan, bring to the boil, stirring occasionally.
  • Reduce the heat and simmer for 2-3 minutes, allow to cool for at least 5 hours.
  • In a large bowl combine the Loprofin Baking Mix, baking powder and Egg White Replacer, pour in the cooled mixture and beat well, until thoroughly combined.
  • Transfer the cake mixture to the prepared tin and bake in a pre-heated oven for approximately 1 hour 35 minutes, until firm to the touch (double check, by inserting a fine skewer in the centre of the cake, when removed the skewer should be clean and hot).
  • Leave to cool in the tin for 1 hour, transfer to a cooling rack, until cold.
  • Level the top of the cake by carefully cutting off the ‘domed’ part.
  • Spread apricot jam over the cut surface and place (cut side down) in the centre of the cake board, spread apricot jam evenly over the top and sides.
  • Roll out the fondant icing and use to completely cover the cake.  Trim surplus icing with a sharp knife.

Important Notice

Note: Everybody’s low protein diet is different. Always check with your dietitian regarding the suitability of particular ingredients in recipes.

Share your low protein recipe with others

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