Ahhh the perfect guilt-free Sunday treat! I came across this Donna Hay Recipe (from the Winter June/July 2013 issue) whilst browsing Pinterest the other day and just had to give it a go. Sadly, as much as I would have loved to bake the original recipe, I’ve had to experiment a little and adapt it to accommodate my pregnancy diagnosed GD. Basically, I’m not allowed to eat anything sweet or else my blood sugars would sky rocket and not be good for me or baby, but you can’t blame a girl for still craving some treats now and again. All good ol’ low GI treats of course… so essentially you can have your cake and eat it too. The adapted recipe below is both flour and sugar-free and still utterly divine!
• 120 grams unsalted butter, softened
• 130 grams of Truvia Baking Blend sweetener
• 2 tsp of vanilla bean essence (with seeds)
• 4 eggs
• Zest of 1 lemon
• Juice of 1 lemon
• 200 grams of ground almonds
• 350 grams of ricotta cheese
(You could also add a handful or two of sultanas into the mix to add some juiciness, if you so wish).
1. Preheat oven to 180C (non fan-oven) or 160C (fan-oven) and butter the base and sides of a 20cm round cake tin.
2. Place butter, 100 grams of sweetener, 2 tsp of the vanilla essence, lemon zest and juice of 1 lemon into a bowl and mix for about 10 minutes until the mixture is pale and creamy.
3. Gradually add in the 4 egg yolks one at a time, continually beating till all is thoroughly combined.
4. Add in the ground almonds and combine mixture with a spatula then add the ricotta by folding it into the mixture and making sure it’s all thoroughly combined.
5. In a separate bowl, beat the 4 egg whites till they form soft peaks then gradually add in the remaining 30 grams of sweetener to the egg white continually beating till firm peaks are formed.
6. Gently fold the beaten egg whites into the mixture a little at a time until all is used.
7. Pour the whole mixture into your cake tin and use a palette knife to smooth out the top of the cake and fill in any gaps at the bottom.
8. Decorate with flaked almonds (no included in photos) and bake for 45 minutes or until golden brown and top is firm to the touch. Allow the cake to completely cool before removing it from the cake tin.
* As a side note, this cake tastes even better the next day and the day after that… if you can wait that long without devouring it straight away that is!
Enjoy! and thanks for visiting xxx