A Nutty Moreish Birthday Treat

Not one of my usual macro friendly recipes but it was my birthday and sometimes a sweet treat can go a long way in keeping your spirits up when dieting towards a specific fitness goal. The cake itself is a basic sponge recipe but with added crunch due to the nut butter filling and crushed cashew topping. It's actually quite a simple but effective cake to make. And you can get creative with the filling. I opted for a chocolate/toffee veg protein powder provided by Spartan protein. But a homemade jam would also work a treat. (or cream if you feel like being really naughty) One slice of the cake comes to 243 cals with 9g of protein, 18g carbs and 15g of fat. 

Go give it a try and thank me later! 

Method -

• Pre-heat your over to 170 degrees Celsius/Gas mark 4

• Add all the sponge ingredients to a large mixing bowl minus your flour and mix together until smooth. (You can use a hand blender here if preferred) Then fold in your flour at the end.

• Spoon the mixture into two 20cm tins, that have been lined with grease proof paper.. (don’t forget to butter your tins before the paper is added)

• Then pop the two tins into the oven for 30 mins.

• For the topping roughly crush the 100g of nuts (leaving some whole ones) spray with fry light butter spray, sprinkle with icing sugar and bake in the oven for ten mins.

• For the filling on a medium heat cook 2 tbsp of nut butter with water before adding your protein powder. Mix together until you have a smooth but firm mixture.

• Once everything is ready, leave to cool. Then start to assemble… Once assembled a dusting of icing sugar to finish things off, goes down a treat!
  

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