200g ground almonds
.5 cup Xylitol (more if you prefer a sweeter cake)
3 tablespoons 0% fat Organic cocoa
1 tsp baking powder
1 cup slivered almonds
1 grated zucchini/courgette
a little water
Beat 6 eggs with ¾ cup Xylitol until creamy. Stir then beat the cocoa and baking powder into the mix. Fold the ground almonds into the mixture, stirring well. Fold in the slivered almonds and the grated courgette (optional but it helps keep it moist for about a week). Add a little water if it is very dry, until it is smooth and creamy. Sprinkle the top with slivered almonds, or make thick icing – see recipe below.
Pour into a cake tin, lined with greaseproof paper. Bake in the oven for 50 minutes in 170C.
Thick creamy icing: Beat small packet Philadelphia cream cheese lite with about 2-3 tablespoons of Erythritol and 2 tablespoons of pure cocoa. To lighten add a small amount of milk. Spread on top of the cake and top with almonds or walnuts.