This cake is so easy to make, even if you don’t bake you can create a crowd-pleasing winner. It’s perfect for seasonal stone fruit, but plain ole’ apples taste just as delicious. As it doesn’t contain any sugar, apart from fruit, it won’t spike your blood sugar very much and you can enjoy it guilt-free.
- Serves: 8
- Prep time: 15 mins
- Baking time: 45 mins
- Utensils: mixing bowl & baking dish (20-25cm)
- Storage: keeps in the fridge for 3-4 days; can be frozen
- Suitability: low carb / low sugar
4 peaches, roughly chopped
Half punnet of blueberries
3/4 cup almond flour
1/4 cup desiccated coconut
1/3 cup xylitol*
200ml double cream
Generous dash full fat milk
(or 3 tbsps sour cream)
1 tbsp lemon rind
Vanilla extract to taste
1tsp baking powder
To coat the baking dish:
2 tbsp xylitol
- Preheat oven to 200C
- Coat baking dish evenly with butter, then sprinkle over the sweetener so it sticks as a thin layer to the butter.
- Fill bottom of dish evenly with chopped peaches, then blueberries.
- Add all batter ingredients to mixing bowl and process briefly with a hand mixer until it has a smooth and slightly runny consistency (you could also use a blender).
- Pour batter over fruit and bake for approximately 45 minutes or until set, depending on your oven.
- Almond flour can turn dark very quickly. If you think it’s too dark, cover with tin foil for the last 15 minutes.
- Make sure the mixture is fully set in the middle before taking out of the oven to cool.
- Serve warm with a dollop of cream or natural yoghurt.
This recipe works with any kind of stonefruit and berry combination. You could also add thinly sliced apple (toss it in a bit of cinnamon before, for extra flavour).
*Xylitol: This is a natural sweetener that doesn’t spike bloodsugar levels. You can find it in larger supermarkets, health food shops or order it online.
Berries are very low in kilojoules, high in fibre and an excellent source of vitamin C. They contain beneficial phytochemicals, anthocyanin and ellagitannins which act as anti-oxidants.
Blueberries in particular are high in vitamin C and anthocyanins, responsible for their anti-inflammatory properties.
Eggs are a nutrient rich source of at least 11 different vitamins and minerals. A US study showed egg consumers have higher intakes of vitamins A, E, B12 and folate compared to non-egg consumers. Eggs are an important source of high quality protein, especially important for vegetarians.
Nuts contain moderate amounts of protein (9–20%) and, with the exception of chestnuts, also contain large quantities of fat (49–74% total fat). This fat is mostly monounsaturated or polyunsaturated fat. 30g of nuts a day has been shown to lower heart disease risk by 30-50%, reduce risk of type 2 diabetes by around 25% and assist in managing weight. A daily 30g handful has also been found to improve longevity.