Some days I have a sweet craving. We all do, right? Instead of beating myself for the idea, I have learned to deal with this in the most caring way: I put on my apron, put some nice music, and I start a short and sweet, baking session. I say short and I mean it! You can have this cake on the table in one hour. Today I want to share with you my favorite cake recipe: Kiwi and Blueberries Cake. Why would you want to give it try? Because it’s easy to make, easy to bake, gluten-free, sugar-free, it’s healthy and guilt-free. Ya, you can actually feel damn good after having a slice, without having nightmares of running to the gym in the middle of the night. Ha! Are you ready? Here we go…
Start making your batter as per the instructions below. It is basically a sponge cake that we are making here. Nothing fancy, or too complicated. While your cake is baking, prepare your fruits by washing them, slicing or chopping. Let your creativity soar and use other fruits you have on hand: raspberries, strawberry slices, and maybe add bananas in the middle, or apricots.
Here is my yogurt cream already mixed up with spices and sweeten to taste. I made the cranberry juice from scratch, because we are avoiding sugar these days, as much as we can.
Once your cake is moisten with juice, add the yogurt to your base, and to the inside of the top piece.
Spread all the remaining yogurt over the cake, add the blueberries, and a pinch of cocoa powder in the middle for a nice look.
Kiwi & Blueberries Easy CakePrint This
- 1 cup Gluten Free flour (Pamela's Baking Mix)
- 5 eggs
- 1 tbls olive oil
- 2 tbls xylitol or add little stevia for the batter
- lemon zest from 1 lemon
- 1 cup blueberries
- 3-4 kiwi fruits
- 1/2 cup cranberry juice to moisten the cake
- 1 1/2 cup plain yogurt
- 1 tbls xylitol or a pinch of stevia to sweeten the yogurt
- 1/2 tsp of nutmeg or cardamom powder
Step 1: Making the batter
Separate the egg whites and the yolks. Add the whites in a bigger bowl, and beat them with a mixer until fluffy. Add your choice of sweetener: xylitol or stevia, and keep mixing until you have nice peaks. Add one tablespoon flour, and one yolk at a time, and gently fold it in the whites with a wooden spoon. Repeat until you have folded all yolks and all the flour, then add the olive oil, and lemon zest. Grease your baking pan with a few drops of oil, and add the batter. Bake this for 20-25 minutes, until the cake is nice and golden.
Step 2: Flavour the yogurt
In a small bowl, add the yogurt, 1 tablespoon of xylitol or a pinch of stevia, the nutmeg powder, and mix them together. Moisten the cake with cranberry juice. You can use any type of juice you like.
Step 3: Fill the inside
Let your cake cool for a bit, then slice it horizontally and add your juice to both sliced pieces. Add about 1/4 from the yogurt mix to your base piece, and spread it around. Do the same for the inside of the top piece. Add all your kiwi slices to the base, side by side, then carefully lay the top of your cake in place.
Step 4: Decorate your cake
Pour the rest of the yogurt mix on top of the cake, and spread it around. Add all those nice and fresh blueberries, and a pinch of cocoa powder in the middle for a nice look. Enjoy your cake!
Keep it the fridge for up to two days. But I suspect it wouldn't last that long...