Apricot yoghurt cake (Sugar-free)

Making a sugar free cake or pudding is not that easy! It’s taken a few attempts to get it right. But finally, I am really happy with this recipe. It’s a light spongy healthy dessert. A pudding the whole family can enjoy as it doesn’t contain any refined sugar. The natural sweetness of the dried apricots and clementine make it hard to believe it doesn’t contain any sugar.

This recipe is adapted from the Moro ‘Yoghurt cake with pistachios’ recipe, which is a Lebanese pudding. If you don’t own this recipe book yet I recommend it!

Sam & Sam Clark’s recipe is truly delicious and doesn’t contain that much sugar anyway but I was determined to make it completely sugar-free for my daughter to enjoy as well. She now can’t get enough of it!

Apricot yoghurt cake - sugar free_1

 

Apricot yoghurt cake (Sugar-free)

Preparation: 15 min | Cooking time: 40 min

Serves 6 (Adults, children, toddlers & babies!)

Ingredients:

3 large free-range eggs, separated

150 g of dried apricots + extra to sprinkle on top (optional)

2 vanilla pods  (could substitute with vanilla extract or vanilla bean paste)

350 g of full fat yoghurt

finely grated zest and juice of 1 sweet Clementine

20g plain flour

Method:

Preheat the oven to 180°C and put a bain marie of water in to warm on the middle shelf. You will need a approx 25cm round baking dish or cake tin with solid bottom.

Simmer 150 g of dried apricots covered with water in a small pan, until they have soaked all the water and are soft. Use a hand blender to create a smooth apricot puree.

Set aside to cool.

In a bowl beat the egg yolks until they thicken. Mix in the vanilla seeds or vanilla substitute. Add the yoghurt, Clementine juice and zest, apricot puree and flour and mix well.

In a separate bowl whisk up the egg whites until soft peaks form. Gently fold the whites into the yoghurt mixture.

Pour the mixture into the baking dish and place in the bain-marie, making sure that the water comes half way up the tin and cook for 40 minutes.

The correct consistency of the cake should be a light sponge.

Sprinkle a few chopped apricots on top to serve.

You can serve it warm or cold.

Baby’s new tastes & textures

As above but leave out the chopped apricots

Please note: Only serve to your baby once they have already had both egg yolks and egg whites and you know they are not allergic.

Apricot yoghurt cake_ sugar free_2

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