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English Teacake

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⅓ cup (75 ml/70 g) butter
cup (50 ml) sugar
2 eggs
Juice and zest of lemon
cup (175 ml/75 g) coarsely ground whole wheat flour
cup (125 ml/50 g) cornstarch
cup (175 ml/100 g) dried apricots
cup (175 ml/100 g) chopped almonds
1 tsp (5 ml) baking powder


Serves: 10


Preheat the oven to 325°F (160°C). Finely chop the apricots. Cream the butter, then gradually beat in sugar and eggs until smooth. Fold in lemon juice, lemon zest, flour, cornstarch, apri­cots, almonds, baking powder and a little salt.

Grease an 8 inch (20 cm) springform pan. Pour in batter and bake for 50 minutes. Turn out onto a wire rack to cool. Cut into 10 pieces and serve.

Per serving:- approx. 206 calories 4 g protein, 14 g fat, 16 g carbohydrates

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