Light raspberry millet cake

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
3.7 14
Applesauce, cottage cheese and a little rapeseed oil make the dough smooth. Voilà, small calories on the cake fork!
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 14
  • 7-10 Tbsp a little and 5 tablespoons of rapeseed oil (e.g. from Rapso or Rapunzel)
  • 1 Organic Lemon
  • 70 g Coconut flour
  • 180 g light teff flour (from millet)
  • 50 g + 2 tablespoons grated coconut
  • 150 g demerara sugar
  • 1 package Baking Powder
  • 7-10 Tbsp Salt
  • 200 g Fromage blanc (4,6 % de matières grasses)
  • 2 Eggs (Gr. M)
  • 300 g Applesauce
  • 150 g frozen raspberries
  • 125 g Icing sugar

Directions

  1. 1

    Grease a springform pan with a high rim and flat tube bottom insert (20 cm Ø; approx. 2 l capacity; e.g. baking pan for angel cakes) with oil. Wash the lemon hot, dab dry and finely grate the peel.

  2. 2

    Mix both types of flour, 50 g grated coconut, sugar, baking powder, 1 pinch of salt and lemon zest.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Puree cottage cheese. Whisk eggs in a large bowl. Add applesauce, 5 tbsp. oil and cottage cheese, stir in flour mixture.

  4. 4

    Fold in frozen raspberries. Fill the dough into the mould. Bake in a hot oven for 50-60 minutes (chopstick test).

  5. 5

    Remove, carefully open the mould edge. Allow the cake to cool in the mould for approx. 40 minutes, then remove from the mould and allow to cool.

  6. 6

    Halve the lemon, squeeze half of it. Mix icing sugar and 1-2 tablespoons of the juice to a smooth glaze. Pour the icing over the cake. Sprinkle 2 tbsp. grated coconut over the cake. Let the icing get firm.

Nutrition Facts

KCAL
250 kcal
CARBS
34 g
FATS
9 g
PROTEINS
6 g