This is a simple sugarfree and gluten-free sponge cake recipe, just in case the previous version seemed a bit too fussy to you. It’s going to be very simple, quick and fruity: I’d recommend it to those who do not really bake or diet, but would like to make a friend with special eating habits really happy! It takes about 15 minutes t put it all together, and about 20 more for baking…
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… 🙂
Ingredients for an 8 inches baking form (8 slices)*:
3 large eggs
30g almond flour or ground almonds
30g (brown) rice flour
3 tablespoons of xylitol (approx. 30g)
1 teaspoon of vanilla extract
pinch of salt
3-3 pieces of plums and apricots
*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.
This is a universal recipe: great with any fruit in season, or even frozen or canned ones during wintertime… Recently I made cakes like this quite foten for get-togethers with friends or just for the two of us: in round or rectangular forms, with fruits cut to smaller pieces or left whole, like this one. A very quick and easy sugarfree, gluten-free, low carb cake: who wouldn’t want to have a slice?
The cake contains approx. 56g carbohydrates all together plus the fruits, which makes in this case 26g more carbs, so 10g CH/slice. Quite diet-friendly still, right?
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