I can’t take credit for this recipe entirely – that must go to Green and Blacks, who include this recipe in their original book, available on Amazon and from all good bookstores should you wish to purchase it.
Like my other Green & Blacks post where I put the Protein Pow Whey Cooking Mix to the test by literally replacing the flour with the mix in ‘any’ cake recipe, this time I wanted to test the Protein Pow Pea Cooking Mix. (discount code for these below).
In a word, success!
Grease and line the base of 2 or 3 (depending on how many layers you want) 8″ cake tins.
Heat the oven to 180ºC.
Put the Protein Pow mix, baking powder, bicarbonate of soda and salt into a large bowl. Mix the cocoa powder and water.
Beat the butter and sugar until pale and soft. Whisk the eggs and gradually add to the butter and sugar.
Combine the butter mix with the dry mix thoroughly, then gradually mix in the cocoa mix.
Divide between the tins and bake for 30 minutes or until a skewer comes out clean. Leave to cool before removing from tins.
Layer up the cakes with the apricot jam spread between them.