Coconut Raspberry Mini Sponges

The sponge sandwiches come in at 5 syns for 11 so it’s easiest to say they’re 0.5 syns each…because they use coconut flour they’re really quite dense and cake like, a different texture to the usually very light slimming world cakes.

Ingredients:

4 large eggs

2 tablespoons skimmed milk (from HEA)

2 tablespoons syn free sweetener

25g coconut flour (3.5 syns)

1-2 teaspoons almond essence (depends how almond-y you like your cakes)

1 teaspoon baking powder (0.5 syns)

1 tablespoon reduced sugar raspberry jam (1 syn)

Raspberries to decorate

Icing sugar to decorate (if wanted)

Butter frylite

Method:

Pre-heat oven to 160 degrees or gas mark 5

In a bowl whisk the eggs, milk, sweetener and almond essence until it’s light and aerated

Next add the coconut flour and baking powder, whisk again to make sure you’ve got as much air in the mixture as possible

Lightly spray a mini muffin tin with frylite (I use the butter one) and put the batter in each space, you should get 22 mini cakes - each one will be half your ‘sandwich’

Bake for 20 minutes or until lightly golden brown

Leave for about 10 minutes to cool before popping out of the muffin tray to finish cooling

Spread a little jam on 11 of the mini buns and put the non-jam side on the top

Dust with a little icing sugar if wanted and top with a raspberry (I didn’t syn the icing sugar as it was less than ¼ teaspoon between all the cakes)

Coconut Raspberry Mini Sponges - 1/2 a syn each

These are based on an idea from a great website called Pinch of Nom, they made a Victoria sponge sandwich with almond flour that sounded yummy but I didn’t have almond flour so made these, the coconut needed 4 eggs in my opinion but the original recipe is here and you should really have a look at their site if you didn’t already, it’s absolutely full of ideas and recipes (http://pinchofnom.com/recipes/low-syn-mini-victoria-sponge-cakes/)