Pre-heat oven to 190⁰C. Place 10 patty pans into a 12-hole muffin tin. Blend together Low Protein Cake Mix, margarine, ricotta, juice and water for 1 minute with a whisk.
Divide mixture evenly between the 10 patty pans. Bake for 20 minutes; the cakes should be risen and just browned. Cool on a wire rack. Dust lightly with icing sugar.
Serving suggestions:
A warmed cup-cake topped with ProZero custard (recipe in this section) makes a great dessert option that is quick and easy to prepare.
Top tip:
For a tasty cup-cake option try using lemon juice instead of orange juice and adding ½ cup raspberries into the cake mixture.
If you need a cup-cake which is protein free; simply delete the ricotta cheese and increase the margarine to 3 Tbs.
*Fate Low Protein Cake Mix is a food for special medical purposes and must be used under medical supervision.
- 250g Fate* Low Protein Cake Mix
- 1 ½ Tbs soft margarine
- 6 Tbs (120g) reduced fat ricotta cheese
- ¼ cup orange juice
- ¼ cup water
- Icing sugar for dusting
