A few weeks ago I took a cake to work. Most of my colleagues appreciated the cake, but one said she was on a strict diet and gave me a challenge, could I make her a cake without sugar (sweeteners were ok), no butter, margarine or oil and no flour. Challenge accepted! I tried making meringues with sweeteners and they quickly ended up in the bin. Then I came across a Swedish web page about baking without sugar and found some interesting recipes. I found a recipe of a really nice raspberry cake. I experimented a bit and adjusted the recipe but have come up with a really tasty cake, with no sugar, fat or flour 🙂 My colleague said she liked it and was surprised at how well I had succeeded with the challenge. I made two more today, as my husband was intrigued and wanted to try it. I also gave one to my (guinea pig) neighbours, hopefully they will like it too.
1tblsp sweetener (sucralose or aspartame and acesulfame-K)
15g ground almonds
15g flaked almonds
1/4tsp baking powder
30-40g raspberriesflaked almonds
Preheat the oven to 175oc.
Grease a small (12cm diameter) cake tin.
Mash the raspberries to a pulp (if the raspberries are frozen, microwave them for a few seconds until soft.)
Mash the banana in a mixing bowl. Add the remaining ingredients and mix well.
Pour into the cake tin and spread the raspberries and flaked almonds on top.
Bake in the middle of the oven for approximately 20 minutes, check with a stick that the cake is cooked all the way through.
Remove the cake from the tin and enjoy!