Thursday, 26 November 2015

Cranberry Cake

Yet another version of the lemon cake, by far the most popular cake on my blog. This time with cranberries, the most Christmassy fruits I can think of. Classic combination of ground almond and soy flour which I like the most. Not too rich but still dense and packed with almonds flavour. I’m quite pleased I could enjoy it this morning, nearly a month before Christmas :-)

Ingredients (makes about 15 slices):
  • 80g Soy flour, sieved
  • 100g Ground almond
  • 85g butter, softened
  • 200g erythritol (ground in a coffee grinder)
  • 5 eggs, separated
  • 2 tsp. baking powder
  • Pinch of cream of tartar
  • 1 tsp vanilla extract

Cranberry filling:
  • 200g cranberries
  • 2 tbsp erythritol

  • Place the berries with erythritol in the saucepan. Add few tablespoons of water and cook for couple of minutes until cranberries have popped. Set aside to coll down a bit.
  • Preheat oven to 170C and line little baking tin (19cm long, 8cm wide) with baking paper.
  • In medium bowl mix soy flour, ground almond and baking powder.
  • In a large bowl whip egg whites with cream of tartar (with electric mixer it takes only few minutes).
  • In a separate bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add vanilla extract, sweetener and mix all together well.
  • Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
  • Add half of mixed flours and fold it in gently. Add remaining flour and repeat folding in.
  • Pour the batter into a cake tin and spread the cranberry sauce on top of the cake. You may gently push the cranberries  into the batter.
  • Bake for about 50 min. Check with a skewer if the cake is baked (the skewer should come out clean).

Enjoy :)

Nutritional values:

Whole Cake
1 slice
2010 kcal
134 kcal
 Please note that this carbohydrate count does not include the erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels.

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