Cooking, recipes, how to
benazir's blog
Sugar Free Jelly Cake

This featured image is of the cake I made for Mr. Riaz a long time ago for his birthday. He asked me to make it again after I told him I am going to get around to actually publishing this recipe. It is a very old archive picture that I overlooked and I think this is the last one at least I hope. Preheat the oven to 400F or 200C.
Homemade Cranberry Apple Jelly, Slow Cooker Apple Butter Without White Sugar, Homemade No White Sugar Method Plum Jam, Ginger Marmalade are the ones that you want to use on your cake when it is made and cooled. However I am thinking of making other types of sugar free jam in the future too Inshallah.
Take 1 cup of all purpose unbleached flour in a sifter with 1 pinch each of cornstarch, pink salt, 3 pinches of baking powder and sift in to a large mixing bowl. Add 1/4 cup of nido. You can add either 1/2 cup of monk fruit sweetner or 1/4 cup of agave nectar, 1 egg, 1 drop of alcohol free vanilla essence which is obtained from any Indian and Pakistani grocery store.
Add 4 tbs of butter, 1 to 2 cups of water a little at a time to make a batter. Use an electric mixter to make the batter light and airy. Spray a cake pan with cooking spray and add the batter to it by using a spatula to make sure every bit is added in to the pan. Bake the cake for 20 minutes. Test with either the tines of a fork or a toothpick to see if it comes out clean. If not then repeat until the cake is done and let cool completely before you invert it on to a plate. It should come out and spread the sugar free jam or jelly of choice all over the cake and slice and serve with either coffee or tea also as a desert.
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