Low protein muffin cup cakes PKU 250g

Instant cake

Ingredients: gluten free wheat starch, glucose, corn starch, thickeners: guar gum, E 464; fibre potato, gluten - free baking powder /raising agents: diphosphate, sodium carbonate; corn starch, potato starch/, flavouring, acidity regulator: E 575; raising agent: sodium carbonate.


Nutritional value per 100 g of product (after preparing):
Energy value per 100 g of product: 1850 kJ /443 kcal

Fat: 26 g
of which saturates: 0,7 g
Carbohydrate : 57 g
of which sugar: 29 g

Fibre: 1,7 g
Protein: 2,0 g

of which phenylalanine: 73 mg
Salt: 0,82 g


You will need:
For the cake:
4 yolk eggs
105 g vegetable oil
100 ml mineral water
100 g sugar
1. Preheat the oven to 180C/Gas Mark 4. Arrange the cake cases on a baking sheet.
2. Whisk the egg yolks with sugar, then gently fold in the oil, the cake mix and the egg whites. Keep folding until the ingredients are thoroughly blended.
3. Chopped fruit, such as blueberries, for instance, can also be added to the mixture as desired. Divide the mixture equally between the cake cases, lling each one to halfway.
4. Bake for around 15-20 minutes.
Bon appétit!



Net weight: 250 g

Expiry date: 12 months


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