LowproteinLIVING

Ingredients:

Ingredients:

150g (6oz) Loprofin Mix
2 x 5mlsp (2tsp) Loprofin Egg Replacer
50g (2oz) caster sugar
50g (2oz) soft margarine
75g (3oz) Silver Shred® lemon marmalade
100ml (4floz) Loprofin PKU Drink
1.25mlsp (1/4 tsp) bicarbonate of soda
1 x 15mlsp (1tbsp) lemon juice

Icing:
25g (1oz) soft margarine
25g (1oz) Silver Shred lemon marmalade
100g (4oz) icing sugar
Shredded rind 1 lemon
20cm (8inch) shallow square tin, greased and base lined, with nonstick
Paper

Oven temperature: 180ºF/350ºC/ Gas Mark 4

Method:

Method:
1. Place the Loprofin Mix, Loprofin Egg Replacer, caster sugar
and soft margarine in a large bowl.
2. Warm the marmalade in a pan over a moderate/low heat until softened, add to the ingredients in the bowl, with the Loprofin PKU Drink.
3. Using an electric mixer beat the ingredients together for at least 1 minute (with a wooden spoon beat for 3 - 4 minutes) until a smooth creamy batter.
4. Combine the bicarbonate of soda and lemon juice and immediately beat into the creamed mixture, until thoroughly incorporated.
5. Transfer batter to the prepared tin, level the surface and bake in a
preheated oven for 25 minutes, or until risen and firm to touch, cool on a
wire rack.
6. Prepare the icing - in a small bowl cream together the soft margarine
and lemon marmalade, add icing sugar and beat well, until a thick icing is achieved.
7. When the cake is cold spread the prepared icing over the top and
decorate with the shredded lemon rind. Cut into squares to serve.

Makes 9 cakes.

Notes:

Tip: Alternatively replace the lemon marmalade with orange marmalade,
replace the shredded lemon rind with shredded rind from 1 small
orange.