Clean Sponge Cake



I was a bit sceptical at first, i didn't think that you could make a delicious sponge cake with these ingredients. I tried it anyway and added some yogurt and berry filling for flavour and it was soooo good! I had Lauren and Liv over for dinner and we enjoyed it so much we all had 2 huge pieces each, and why not when its guilt -free!

This is another recipe that is super simple and easy but tastes amazing! Perfect for a dinner party, dessert, birthday cakes, or just for when you feel like cake!

Ingredients

THE CAKE

6 eggs
1/2 cup of coconut sugar (which can be found in most health stores or online) 
1 and a 1/2 cups of almond meal
A pinch of salt

THE FILLING/TOPPING

2 cups of thick natural greek yogurt
2 cups of berries (i used raspberries, strawberries and blueberries) 
2 squares of organic dark chocolate (i use 90%) 


 Method

1. Preheat your oven to 180 degrees.

2. Grease and line 2 round 20cm cake tins.

3. Break the eggs into a large bowl one at a time.

4. Sprinkle the coconut sugar over the eggs.

5. Beat the eggs and sugar with an electric beater on high for 6 minutes.

6. In a separate bowl mix the almond meal and the salt together.

7. Sprinkle 1/2 cup of the almond meal and salt mixture evenly over the egg mixture and gently combine with a wooden spoon, do not over mix. Repeat this process until there is no almond meal and salt mixture left.

8. Pour the mixture evenly into both tins.

9. Bake for 20-25 minutes until golden brown.

10. Remove the cakes from the oven once they are cooked and gently flip the cakes onto cooling racks and remove baking paper (if the sides are sicking run a knife carefully around the edges of the cakes).

11. Allow the cakes to cool completely.

12. Using a fork whip the yoghurt together in a bowl so its thick and smooth.

13. Cover the top of one of the cakes with half the thick yoghurt. Use a spatula to spread the yoghurt out evenly.

14. Use half of the berries and spread evenly over the yoghurt. Grate half of the chocolate over the berries and yogurt.

15. Place the other cake on top of the yoghurt and berries. Repeat the above two steps for the top of the second cake.

I prepared the cake earlier and stored it in the fridge while i cooked tea. Then stored the left overs in the fridge to keep the yogurt and berries fresh.

Enjoy x

Comments

Post a Comment

Popular posts from this blog

Frozen Bounty Bars

Image
These frozen coconut & chocolate bounty bars are amazing! If you are craving a chocolate bar but don't want the guilt then these bounty bars are by far your best answer! The recipe only has a few ingredients and is also really easy - you just have to wait a few hours for the coconut mix to freeze, but trust me its worth it!  Ingredients Bars 1 cup unsweetened shredded coconut ⅓ cup coconut cream ½ teaspoon of vanilla essence Chocolate Coating  4 tablespoons coconut oil 2 tablespoons cacao powder ½ teaspoon of vanilla essence Method  1. In a bowl mix the shredded coconut with the coconut cream and the vanilla extract, blend well with a spatula or a spoon.  2. Place the shredded coconut mixture on a small tray/dish lined with baking paper.  3. Shape it into a flat rectangle about 4 inches by 6 inches and 1 inch thick (measurements may vary). 4. Place in the freezer for 2 hours, until frozen solid. 5. Remove from the freezer and cut into
Read more

Massaman Fish Curry

Image
I found this single-serve Fish Curry recipe on the I Quit Sugar blog and knew i had to make it! It is filled with lots of fresh veggies and only takes 30 minutes to cook, which makes this dish the perfect mid-week recipe.  I've just used the veggies i had in my fridge, you can add in any veggies you like.  Note: if using store brought massaman curry paste (or any curry paste for that matter) make sure you read the list of ingredients because they can be full of oil and sugar.  If the first ingredient is oil, then don't buy it, the first ingredient should be a flavour like onion, chilli or lemongrass. Also try to avoid pastes that use palm oil.  Ingredients 1 tablespoon peanut oil 1/4 onion (thinly sliced) 1/2  capsicum/pepper (thinly sliced) 1/2 carrot (thinly sliced - lengthwise) 1 tin (165ml) coconut milk 2 tablespoons massaman curry paste The juice from 1/2 a lime 2-3 drops fish sauce 150 g white-fleshed fish fillet, 1 cup of frozen peas  1 t
Read more

Finnish Scones

Image
These healthy scones are a great snack or can also be used as toast (cut in half and pop into the toaster or toast in the oven) or as bread for sandwiches etc. Ingredients 1 1/2 cups of wholemeal spelt flour 1 1/2 teaspoons of baking powder A pinch of salt 1 tablespoon of olive oil 150ml of water Method 1. Preheat the oven to 220 ℃ and line a tray with baking paper. 2. Combine the flour, baking powder and salt in a bowl. 3. Add the oil to the mixture and pour in the water (half of it at a time to check the consistency - if becomes to wet add more flour). Mix with a wooden spoon. 4. Lightly flour baking tray and hands. Divide the dough into two pieces and place on the baking tray. 5. Pat each piece into about 1cm thick discs. Using a knife cute each disc into 4 scones. 6. Place in the oven and bake for 15 minutes. 7. Serve hot with organic butter or use as bread for toast/sandwiches. Enjoy x
Read more