We had one of our friends visiting one evening last week. She is a great friend of little insects and plants, so she also diagnosed the reason of my small balcony tomatoes’ leaves turning yellowish. It seems, I have a lot to learn about the proper nutrition of tomatoes…
A friend visiting: of course I made a small cake… 🙂
*If you’d like to bake a bigger cake, e.g. in a 10 inches baking form, start with 5 eggs, 50-50g of the flours, 5 tablespoons f xylitol and of course you’ll also need more fruits.
- Preheat the convection oven to 160 C/ 320 F. Grease the sides of cake form with coconut oil, sprinkle over some rice flour and cover the bottom with a baking sheet.
- Divide the eggs. Add the xylitol to the egg yolks and whisk until light and frothy with a hand whisk.
- Mix the flours in a separate bowl.
- Add a pinch of salt to the egg whites and beat until stiff: it’s ready once the egg whites stay in the pot if you turn it upside down.
- Now gently pile the egg whites over the egg yolk mixture and cover with the flours. Finally, work it all together with concentric movements, from bottom to top, until no white or yellow streaks show anymore.
- Put the batter into the baking form, clean the fruits and lay at the top of the cake.
- Put your cake in the oven, and bake at 160 C/ 320 F with top-bottom heating (not convection) for 15-20 minutes, until a toothpick comes out clean. If you don’t open the oven door in the first 10 minutes, it’s a sure success!
- Once cooled, serve on a cake plate: you can sprinkle over some powdered xylitol for decoration.