Cherry tray bake

Cherry tray bake

Total: 1 hr | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 326 kcal
, Fat: 20 g
, Carbohydrate: 30 g
, Protein: 7 g

Soft, creamy and fruity – my favourite combination for a winning cake. Especially when it's as easy to make as this one! The juicy cherries go beautifully with the light cake mixture, which tastes delicious, despite being free from gluten, dairy and refined sugar. The coconut yoghurt cream and fresh, slightly crunchy cherries promise a taste of summer with every bite.

Ingredients

9 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake mixture

100 g coconut palm sugar
4 egg yolks
80 g coconut oil, melted
1 tsp lemon juice
4 egg whites
1 pinch salt
80 g rice flour
80 g ground almonds
20 g potato starch
1 tsp baking powder
250 g cherries, pitted, halved

Cream and cherries

300 g coconut milk yoghurt
2 tbsp maple syrup
200 g cherries, pitted, halved
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Utensils

One square springform pan (approx. 20 cm), lined with baking paper.

How it's done

Cake mixture

Using the whisk on a mixer, beat the sugar and egg yolks in a bowl for approx. 5 mins. until the mixture becomes lighter in colour. Add the coconut oil and lemon juice, continue to beat briefly.

Beat the egg whites with the salt until stiff. Combine the rice flour, almonds, potato starch and baking powder, add to the mixture in layers along with the egg whites, carefully fold in. Carefully mix in the cherries. Transfer the cake mixture to the prepared tin, smooth down.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool completely on a rack.

Cream and cherries

Combine the yoghurt and maple syrup, spread on top of the cake, smooth down. Arrange the cherries on top. Remove the tin frame, cut the cake into pieces.

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