This no-sugar yule log, suitable for diabetics, will make a lovely centrepiece for your Christmas table.
Ingredients
- 1 tbsp black treacle
- 5 tbsp sunflower oil
- 5 tbsp milk
- 1 large egg
- 125g self-raising flour
- 1 tsp baking powder
- 3 tbsp cocoa powder
- 4 tbsp low-calorie sugar sweetener
- 184ml carton double cream
- 100g shelled pistachio nuts, roughly chopped
- Icing sugar, for dusting
- 45g plain chocolate, broken up
- 45g white chocolate, broken up
Method
- 1. Preheat the oven to 160°C/fan140°C/gas 3. Grease and line a Swiss roll tin (about 21 x 31cm) with baking paper.
- 2. Whisk the treacle, oil, milk and egg in a large bowl. Sift in the flour, baking powder, cocoa and sweetener and beat well. Pour into the baking tin and spread to all corners to fill. Bake for 15-20 minutes until risen.
- 3. Lift the cake out with the paper and cool on a wire rack. While still warm, cover with baking paper and a damp cloth. Cool completely. Remove the damp cloth and turn the cake over onto the sheet of baking paper. Peel off the baking paper lining.
- 4. Whip the cream until it just holds its shape, then stir in the pistachio nuts. Spread the cream over the cake, leaving a 2.5cm gap along one long edge. Fold over the edge with no filling and, holding the baking paper carefully, roll up tightly – don’t worry if it cracks. Discard the baking paper. Wrap in cling film and chill for 30 minutes.
- 5. Remove the cling film and arrange on a plate. Dust with icing sugar. Melt the chocolate in separate bowls over pans of simmering water and drizzle over the log to serve.
Nutritional info
Per serving: 268kcals, 20.6g fat (8.3g saturated), 5g protein, 15.3g carbs, 6.9g sugar, 0.3g salt