• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Course
Dessert
Cuisine
British
Servings
12
Calories
361 kcal

INGREDIENTS

1x
2x
3x
For the sponge
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1 1/4 cups / 300 g natural yoghurt full fat
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3 1/2 cups / 350 g almond flour NOT super-fine. Ground almonds work well, too
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6 medium eggs or 5 large eggs
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4 tbsp butter melted
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2 tsp baking powder
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2 tsp vanilla extract
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1/3 cup / 40 g powdered erythritol (So Nourished)
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1 cup / 250 g mascarpone
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1 tsp vanilla extract
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1 tbsp powdered sweetener (So Nourished) or more, to taste
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handful of raspberries
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150 g blackberries
INSTRUCTIONS

Preheat the oven to 180 Celsius / 356 Fahrenheit.
Grease the sides of a 23 cm/9 inch diameter springform baking tin with butter and line the bottom with parchment paper.
Blend your eggs until fluffy. Then add the yoghurt, 2 tsp vanilla and butter. Mix until well-combined.
Then add the dry ingredients – baking powder, almond flour / ground almonds and sweetener. Blend until smooth and fill the batter into the springform pan.
Bake for ca 30 minutes or until the top is browned and a knife inserted in the centre comes out clean.
Blend the mascarpone cheese with 1 tbsp of sweetener and 1 tsp vanilla.
Once the cake has cooled, spread the mixture on top and garnish with berries.
You can make this cake dairy free by using coconut oil instead of the butter, coconut yogurt instead of the yoghurt and whipped coconut cream in place of the mascarpone.
To add a bit of zing, the zest of a lemon into the batter.
As a variation, you could add a handful of berries directly into the batter (stir them in last).
To make this cake Paleo, replace the powdered sweetener with coconut sugar.
Without the mascarpone or berries, 1 slice of cake comes in at 267 calories, 22.5g fat, 3.0 g sugar and 1.5g net carbs.
NUTRITION
Calories: 361kcal
Protein: 11.6g
Fat: 31.5g
Fiber: 3.2g
Sugar: 4.5g