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Date of last review
Sat September 30, 2006
200g of ground almonds
50g of melted butter
4 large eggs
100g of dessicated coconut(unsweetened)
8 individual packs of splenda
1 tsp of baking powder
How To Prepare:
Whip eggs until very frothy. Fold in dry ingreadients and melted butter until combined.
Spread in 2 sandwich tins and bake for approx 15 mins at 200c or 390f or until crispy on top. Allow to cool and fill with fresh cream sweetened with splenda and strawberry halves.
Number of Servings:
6 or 8
Carbs per serving - include all nutritional information if known:
63 for whole cake
Effort (Easy, Average, Difficult):
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