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Gluten Free Lupin Mud Cake

Gluten Free Lupin Mud Cake

This rich, moist cake is delicious on any occasion. It is gluten free, and with the addition of Lupin Flour there is a wealth of other nutritional benefits.

Lupin is high in dietary fibre (30%) and protein (close to 40%) low in fat (6%) and contains only minimal starch and therefore a very low Glycemic Index (GI).

Preparation Time

20 minutes

Cooking Time

80 minutes

Ingredients

  • 340g butter
  • 350g sugar
  • 400g eggs
  • 420 dark Chocolate
  • 360g almond meal (blanched)
  • 140g Lupin Flour

Method

  1. Prepare tins/pans; grease tins/pans or line with silicon paper.
  2. Accurately weigh up the ingredients.
  3. Melt the dark chocolate, and set aside to add to the mixture later.
  4. Use the appropriate size mixing bowl with corresponding paddle attachment.
  5. Cream the butter (fat) and the sugar together, on 2nd speed, until light and fluffy.
  6. Add egg gradually, on 2nd speed.
  7. Add melted chocolate alternately with the almond and lupin. Add these ingredients using 1st speed.
  8. Mix until homogenous (clear).
  9. Place 1kg of mixture into round tin (20cm diameter). (This will produce a 4cm high finished product.)
  10. Smooth the top and place into the oven.
  11. Bake at 175?C for approximately 80 minutes. (Oven temperature and time will vary depending upon the oven used).
  12. Allow baked cakes to stand in the tin for a short time. Once you can handle the tin with bare hands, turn out the cake. The cake should slide out easily.
  13. Allow cake to cool and decorate accordingly.

Notes & tips

  • The recipe given makes two 20cm by 4cm high cakes.
  • Butter may be replaced with a margarine that suits the product. (Consult your margarine supplier).
  • Flour may be used to replace the lupin flour or a portion of the almond meal. It is not recommended that all of the almond meal be replaced, as this will affect the balance of the entire recipe as well as the eating qualities and mouth feel.
  • Any modifications to the recipe will vary the baking time and temperature.

Nutrition Information

100g

Energy 1863
Protein 30.7
Fat, Total 32.4
Fat, Saturated 13.3
Carbohydrate 24.2
Sugars 23.5
Sodium 40
Dietary Fibre 4.2

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