Servings: 8

3 eggs 3 eggs
55 gms Sukrin 1 55 gms Sukrin 1
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1/2 teaspoon baking powder ½ teaspoon baking powder
75 gms S/R flour sifted with the salt 75 gms S/R flour sifted with the salt
Pinch salt Pinch salt
2 tablespoons Tesco no added sugar raspberry jam 2 tablespoons Tesco no added sugar raspberry jam
2 tablespoons Desiccated coconut 2 tablespoons Desiccated coconut

Pre heat oven to 170 fan, spray a 7 inch  Cake tin with low fat spray line with non stick baking paper , in a large bowl whisk the eggs, Sukrin 1 and the lemon zest using a hand held electric mixer, for 5 minutes, gently fold through the flour & salt using a metal spoon, put into the baking tin and smooth level, bake for 15 to 20 minutes or until a cake tester comes out clean, cool in the tin on a wire rack for 10 minutes and then remove the grease proof paper when cool spread the jam on top and sprinkle the coconut over. If you use a larger cake tin you will need to reduce the cooking time.