Simple and quick cherry cake (for diabetics)
Simple and quick cherry cake - an accessible delicacy for everyone, including those who need to watch their sugar! This cake is not only delicious but also very easy to prepare, making it ideal for any occasion. Let's see how we can create this quick and healthy dessert, perfect for diabetics, that is sure to impress everyone who tastes it.
Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 50 minutes
Number of servings: 8
Ingredients:
- 250 g of cherries (fresh or frozen)
- 200 g of whole wheat flour (for a lower glycemic index)
- 100 g of natural sweetener (e.g., erythritol or stevia)
- 2 large eggs
- 80 ml of coconut oil (or another healthy oil)
- 1 packet of baking powder
- 1 teaspoon of vanilla extract
- A pinch of salt
Step by step:
1. Preheating the oven: Start by preheating the oven to 170 degrees Celsius. This step is essential for achieving even baking and the perfect texture of the cake.
2. Preparing the cherries: If using fresh cherries, wash them well and remove the pits. If you have frozen cherries, let them thaw and drain them well in a sieve to avoid excess water that could affect the dough's consistency.
3. Preparing the batter: In a large bowl or the bowl of a food processor, add the eggs and sweetener. Mix them well until you get a homogeneous and frothy composition. Then, add the melted coconut oil and vanilla extract, continuing to mix.
4. Combining the dry ingredients: In another bowl, sift the whole wheat flour, baking powder, and salt. Mix the dry ingredients well to ensure the baking powder is evenly distributed.
5. Unifying the composition: Gradually incorporate the dry ingredients into the egg mixture, stirring constantly to avoid lumps. When the batter is uniform, add the cherries and mix gently to distribute them evenly in the composition.
6. Baking the cake: Pour the batter into a greased pan or lined with parchment paper. Level the surface with a spatula and place the pan in the preheated oven. Bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
7. Cooling and serving: Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes, then transfer it to a rack to cool completely. You can sprinkle a little sweetener on top for a more appealing look and to make it even more delicious.
Serving suggestions: This cherry cake is perfect as a standalone dessert, but you can also serve it with natural yogurt or a scoop of sugar-free ice cream for a contrast of textures and flavors. Additionally, adding chopped nuts on top of the cake before baking can add a crunchy note and extra nutrients.
Possible variations: You can experiment with other berries, such as raspberries or blueberries, to achieve a different cake each time. You can also add a little cinnamon or lemon zest to the batter to enhance the flavors.
This simple and quick cherry cake is not only a healthy choice but also a treat that everyone will love. Try it and enjoy every bite!
Ingredients: eggs, 75-100 g fructose + Natreen powder (or any kind of sweetener), 125 ml oil (for those who do NOT eat Monti, 100 g margarine can also be used), 600 ml strawberry yogurt, 0% fat, 0% sugar, 150 g whole wheat flour, 150-175 g whole wheat bran, 1 teaspoon baking powder, a 24 cm diameter mold prepared with baking paper on the bottom and greased on the sides (or with baking paper if you are good at arranging the paper) sour cherries to taste -- I used frozen sour cherries in their own juice, WITHOUT sugar, optional -- you can add some vanilla essence, but I did not add any.
