Twix Cake

One of my favourite blogs pre sugarless cooking was Raspberri Cupcakes. Steph invents amazing dishes with beautiful photography and quirky stories. I would often start baking as soon as I recieved her weekly update.

I still love her blog and found myself longing to be able to eat my computer screen... Instead of giving myself nerdy reflux I decided to recreate some of my Raspberri Cupcakes favourites. I contacted Steph and she was nice enough to let me do so!

On occasion I will be getting my inspiration from Raspberri Cupcakes, but in the mean time please visit her website and try not to drool over your keyboard!

This healthier Twix Cake uses the Versatile Cake Recipe, the amazing Caramel and smooth Ganache. I baked it in a small loaf tin, but it could be done in a small square or round cake tin.

TWIX CAKE

(Recreated and paleofied with permission from Raspberri Cupcakes)

INGREDIENTS

Cake

3 eggs, separated

1/4 cup maple syrup (can substitute other sweeteners but will change taste and cooking time)

1 1/2 teaspoon vanilla extract
1/4 cup water

1/4 cup + 1/8 cup coconut flour

1 1/2 teaspoons baking powder

Caramel 

See 'Great Caramel Sauce Off'

Chocolate Ganache 

Make a 1/2 recipe of this Ganache

INSTRUCTIONS

Preheat oven to 175C/350F

Place egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.

Slowly add maple syrup; 1 spoonful at a time.

Add vanilla and whisk on medium/high until combined.

Add egg yolks, 1 at a time. Add next yolk only once the previous one has been combined.
with whisk on high, add the water slowly.

In a separate bowl, sift the coconut flour and baking powder together 3 times.

Add the dry mixture to the wet and mix on low until combined.
Turn whisk to high and beat for 30-60 seconds; until fluffy.

Pour into a greased and lined loaf tin measuring 18-20cm (7-8 inches) length, 10cm (4 inches) wide

Bake for 20 min, or until skewer comes out clean.

Leave to cool

Caramel

See 'Great Caramel Sauce Off'

Ganache 

See 'Chocolate Ganache'

Once cooled and spreadable pour and spend over the cake. 

Use a spatula/flat knife to smooth ganache around sides and on top of cake.

Retain a small amount and drizzle over to make lines.

Store in fridge.