A moist and beautiful scented cake of blueberries, yoghurt and almonds. The yoghurt keeps the cake moist and adds a lovely lightness.This cake will keep fresh for days and freezes really well.
Alternatively use raspberry, blackberries, grated apple or dark chocolate drops instead of blueberries. Ground hazelnuts or pistachio nuts instead of ground almonds give this little cake a completely different feel.
150 grams ground almonds
80 grams Stevia Erylite, or xylitol
50 grams natural yoghurt or soya yoghurt
3 small eggs, separated
½ teaspoon vanilla extract
zest of ½ lemon
1 tablespoon of orange juice
2 tablespoons lemon juice
½ punnet of blueberries
1 dessertspoon flaked almonds
- Beat the egg yolks, Stevia Erylite (or xylitol), lemon zest and vanilla extract until pale and creamy. Mix in ground almonds, yoghurt, juice of lemon and orange and lemon zest. In a separate bowl whisk egg whites to stiff and peaky, then gently fold the egg whites into almond mixture along with half the blueberries.
- Line a 2lb (900 grams) loaf tin with parchment paper and pour in the cake mixture. Top with a few extra blueberries and flaked almonds. Bake in the oven for 30-35 minutes @ 180 C, until lightly golden and firm to touch.
- Serve with Greek yoghurt, crème fraiche or coconut yoghurt.
Gluten free | Dairy free option-use soya yoghurt | Diabetic friendly | Low GI | Naturally sweetened | Vegetarian | Child friendly | Easy