Purple Cake

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23 January, 2019
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INGREDIENTS

  • 125 gr yoghurt
  • 1/2 teaspoon vanilla extract (sugar-free)
  • 1/4 cup fructose (or 10 drops Stevia)
  • 1/2 cup olive oil
  • 3 eggs
  • 1 1/2 cups soy flour
  • 1 1/2 cups almond flour
  • 1/2 sachet baking powder
  • 2 cups raspberries (or frozen, unsweetened berries)
  • 2 tablespoons sugar-free strawberry or raspberry jam

PREPARATION

  1. Preheat oven to 180°C.
  2. In a bowl, whisk together yoghurt, vanilla, sweetener and oil.
  3. Add eggs and whisk.
  4. Gradually add flour, whisking until batter is uniform. Add baking powder, jam and berries.
  5. Pour into a greased cake pan and bake for about 40 minutes.
  6. Cool for about 10 minutes before slicing, and serve.