This week we have a guest blog from Sports Nutritionist and Personal Trainer, Paul Davidson. He’s sharing a recipe, but not any recipe, it’s one using MaxiMuscle protein powder from our machines!

You may not have considered it but protein powder is a great ingredient for baking. Protein powders are popular because they offer the additional protein your body needs for an active lifestyle. This tasty protein cake recipe will add some variety if you’re used to making a shake. It’s gluten free too!

You will need:

4 eggs
separated 1/2 cup maple syrup OR honey
2 teaspoons vanilla extract
2 teaspoons gluten free baking powder
2.5 cups almond meal (ground almonds / almond flour)
1/2 cup protein powder (natural or vanilla flavour)
500g low fat greek yoghurt (optional: strain overnight to remove excess liquid)
1 tablespoon finely grated lemon zest
1/3 cup lemon juice

Directions

1. Preheat oven to 170C (340F).
2. Oil a 23cm (9 inch) square cake pan and line with baking paper.
3. Combine egg yolks, maple, vanilla, baking powder, almond meal, protein powder, and yoghurt in a large bowl.
4. Mix in lemon zest and juice.
5. Beat egg whites separately until soft peaks then fold into the lemon cake mixture. This will lighten the cake and help it rise.
6. Pour into prepared cake pan and bake for 40 mins.
7. Remove cake and cover with foil to prevent over-browning.
8. Return to oven for a further 20 mins or until a skewer inserted in centre comes out clean.
9. Cool before turning out.
10. Enjoy!

If you would like to learn more about the Maximuscle and the benefits it provides you can do so here. Find out more about our guest blogger on his website.

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