Low Syn Marzipan Easter Egg Cakes | Slimming World

Easter is my looming enemy with the shops full of chocolate and all those other high Syn goodies.  These Low Syn Marzipan Easter Egg Cakes have that lovely almond flavour from a traditional Simnel cake, making it perfect to enjoy on the Slimming World Extra Easy Plan.

Low Syn Marzipan Easter Egg Cakes | Slimming World

These little cakes are super quick and easy to make, and don’t require any whisking of egg whites or delicate folding. The silicone mould does all the hard work! I like to add a little yellow food colouring to the mixture to brighten them up – you can leave it out if you don’t want to.

Low Syn Marzipan Easter Egg Cakes | Slimming World

If you’re not too keen on almond flavour, these would work with any flavouring you like!

The Sukrin Almond flour is my new favourite baking ingredient (see below) – surprisingly it’s not an over-powering almond flavour but works really well in fatless sponges and you don’t need to use much so it’s very economical.

Low Syn Marzipan Easter Egg Cakes | Slimming World

Almond Flour

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Almond Flour is great to use as a substitute for regular flour.
You can replace up to 100% of normal flour with Almond Flour to bake anything. The only exception is baking with yeast (you should replace 10-20% of the regular flour for this due to the lack of gluten)

Low Syn Marzipan Easter Egg Cakes | Slimming World

As with coconut flour, almond flour has a high fibre content, it will soak up more
liquid – up to twice as much as normal types of flour. This means you can reduce the amount of almond flour to 50-60% of the original amount of flour, or increase the amount of liquid in the recipe.

It also has a lower syn value (3.5 syns for 25g) so not only are you using less Almond flour, it will cost you less syns too!

We use Sukrin Almond Flour as it is also reduced fat. You can pick some up on Amazon UK.
I used Sukrin Icing Sugar to decorate, which keeps the syns low. You could use chocolate or sweets but remember to syn them accordingly. Why not keep the kids occupied over the Easter Holidays and get them to help too!

Low Syn Marzipan Easter Egg Cakes | Slimming World

You will need a silicone baking mould like this one to make these Low Syn Marzipan Easter Egg Cakes.

You can grab one from Amazon UK.

What is Sukrin?

We use Sukrin Gold which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. You can grab Sukrin Gold over onAmazon UK.

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Sukrin Gold doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like these Low Syn Marzipan Easter Egg Cakes.

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If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

As mentioned I used Sukrin Icing which is an all-natural granulated stevia sweetener alternative to icing sugar with zero calories. You can grab Sukrin Icing over onAmazon UK.

You can use it to decorate in exactly the same way you would use normal icing sugar.

Low Syn Marzipan Easter Egg Cakes | Slimming World

Synning the sweetener in these Low Syn Marzipan Easter Egg Cakes

As you will probably know Slimming World have brought out some new recommendations regarding the syn value of granulated sweeteners. Slimming World have confirmed what this change means.

Where there is 1 tbsp or more being used per serving they recommend members count 0.5 Syn per tbsp. If using smaller amounts, like a pinch or teaspoon, there’s no need to worry about Syns at all.

The recipe for these Low Syn Marzipan Easter Egg Cakes uses 2 tablespoons of sweetener and is divided into 10 portions. That’s a fifth of a tablespoon per portion, so there’s no need to add any syns on for the sweetener itself.

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Low Syn Marzipan Easter Egg Cakes

Votes: 2
Rating: 5
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Servings

Prep Time

Cooking Time

cakes 5 minutes 20 minutes

Calories

Weight Watchers

Slimming World 

32kcal 1

Smart Points

0.5

Syns

Per cakes Per cakes Per cakes
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!

INSTRUCTIONS
  1. Preheat the oven to 160 degrees. In a jug, whisk the eggs and sukrin gold until fluffy.
  2. Add the Sukrin almond flour, baking powder and almond extract and whisk again. Leave to stand for a minute to thicken.
  3. Pour into Easter Egg shaped silicone moulds. This made 10 in the mould we used but will depend on the shape and size of your mould. Do not fill completely to the top as the cakes will rise in the oven.
  4. Bake for 20 minutes until cooked through and golden. Take out of the oven and leave to cool in the silicone mould for 5 minutes before carefully pushing the out onto a wire rack.
  5. When completely cool, decorate to your liking!

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IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is unofficial and in no way part of or representative of Slimming World. We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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4 Comments
    1. Hi Jennifer
      Coconut flour is very absorbent and soaks up a lot of moisture. Replacing it means that you would have to adjust the amount of liquid and/or eggs added, as well as using less coconut flour than the recipe states. An approximate ratio is 1 cup of normal or almond flour to 1/3 to 1/4 cup of coconut flour.

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