Table of Contents
Ingredients for sugarfree cake
How to make
Preparation Video
Tips
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Recipe Video
Sugarfree cake: Natural sweetness from healthy ingredients.
Sugarfree cake with only 4 ingredients is very quick and easy. I really love cakes with natural sweetness, that comes from healthy ingredients and there is no need to add refined sugar. This one is a perfect example of it – sweet and soft – satisfies your afternoon craving and keeps you fit and healthy. Especially the fans of dry fruits are going to love every piece of this cake – it is like a huge piece of a fluffy raisin. It also tastes like jam and substitutes a piece of bread with jam and butter during your afternoon coffee or tea. And the most important – it is very low in calories and tastes delicious.
How to prepare sugarfree cake
Ingredients
- 350 g raisins
- 10 g amaretto (is optional)
- 6 eggs
- 35 g cornstarch
- ⅓ tsp salt
Instructions
- Turn on the oven to reach 180C (or 356F) before you put a healthy chocolate cheesecake inside.*
- Soak 350 g of raisins in the hot, boiled water for 15 minutes. Strain water – the raisins have to be very soft. Grind raisins in the food processor. Add a splash of hot water and mix everything into the smooth paste. Add 10 g of amaretto.*
- Take 6 eggs and separate egg yolks from egg whites in 2 different bowls. Put egg whites aside and add 6 egg yolks to the raisin mixture. Use a mixer to combine both ingredients. Add 35 g of cornstarch* and combine.
- Take a bowl with egg whites and add ⅓ tsp of salt to it. Whip egg whites with a mixer.* The result has to be white and creamy mixture.
- Start adding egg whites to the raisin mixture.* Do not add everything at once and be very careful with a mixture. Add ⅓ of the egg whites first, mix carefully, then add ⅓ again, mix carefully and then all the mixture. You have to get a fluffy, white-brownish mixture. Pour everything in the baking form and bake for 40 mins at 180 C or 356 F. I used a 28X18 form, so my cake was pretty thick – if you are using a bigger baking form and your cake is thinner, you should bake less. Test you sugarfree cake, of it is ready – you can touch the middle of the cake, when it is still in the oven, If you feel, that a middle part is still raw, bake a bit longer.
- Take a cake out of the oven and let it chill for 10 minutes before transferring it to a separate plate and cutting it.
Nutrition
Tips & hacks for the recipe
*Turn on the oven beforehand to have a temperature at 180C (or 356F) when you put a cake inside. This sugarfree cake consists of whipped egg whites and it is important that you put it in the oven with this temperature reached, so it can obtain its fluffy structure.
*This step is optional. This cake is not going to taste like alcohol at all, amaretto gives it a very aromatic note. You can skip this step, if you do not have any amaretto or other liqueur at hand.
*Sift cornstarch before adding it. Dry ingredients can build clumps and when you sift them, you break up clumps.
*It is important that you use a dry and very clean mixer and a bowl. Egg whites are very sensible and if you try to blend them in the wet bowl they can go down.
*Raisin mixture has to be cool when you add egg whites. If you start adding it and the raisin mixture is still hot, egg whites can go down.
