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By A B
Guilt-free Blueberries curd cake
11 steps
Prep:15minCook:50min
A Perfect Source of Easily Digestible Amino Acids and a Few Sugars for Instant Regeneration
Tips:
•Replace one egg with mashed banana for a richer flavor.
•Use any type of fresh fruit in place of the blueberries, such as apricots, peaches, raspberries, strawberries, apples, or pears.
Updated at: Thu, 25 Jul 2024 15:55:59 GMT
Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
4
Low
Nutrition per serving
Calories86.7 kcal (4%)
Total Fat1.7 g (2%)
Carbs8.7 g (3%)
Sugars5.6 g (6%)
Protein9.8 g (20%)
Sodium66.7 mg (3%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
1. Preheat oven to 180°C (350°F) with convection.
Step 2
2. In a bowl, whisk together the eggs, salt, cream of tartar, and vanilla seeds until frothy.
Step 3
3. In a separate bowl, mash the curd with a fork. Add the lemon zest and juice and mix well.
Step 4
4. Gradually add the egg mixture to the curd mixture, stirring gently until combined.
Step 5
5. Fold in the 100 g of fresh blueberries.
Step 6
6. Line a round cake pan with parchment paper and sprinkle the bottom with 1 tablespoon of white polenta.
Step 7
7. Pour the batter into the prepared cake pan.
Step 8
8. Top with the remaining 200 g of fresh blueberries and sprinkle with 2 teaspoons of unrefined cane sugar.
Step 9
9. Bake for 50 minutes, or until the cake is golden brown and set.
Step 10
10. Allow the cake to cool completely before cutting into 8 slices.
Step 11
11. Store in the refrigerator.
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