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A light, soft and moist cake thanks to the Greek yogurt and Limera extra virgin olive oil. Perfect for lovers of desserts that are not too heavy and with a pleasant aroma of lemon and strawberries.
Wash and cut the strawberries; set some aside for the final decoration.
Combine the coconut milk with the lemon juice and let it rest for 15 minutes.
In a bowl, beat the whole egg, the egg whites and the erythritol until you get a light and frothy mixture.
Add the Greek yogurt, the coconut milk (previously mixed with the lemon), the Limera extra virgin olive oil and the lemon zest; mix well.
Sift together the oat flour, the all-purpose flour, the potato starch and the baking powder; gently fold the flours into the mixture with bottom-up movements.
Add part of the cut strawberries to the batter and gently mix to distribute them.
Pour the batter into a 26 cm lined or buttered and floured cake pan; finish the surface with the remaining strawberries.
Bake in a preheated oven at 180°C for 30-35 minutes (do the toothpick test: it should come out clean or with a few moist crumbs).
Remove from the oven, let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before serving.
26 cm round cake pan
Electric whisk or stand mixer
Flour sieve
Store in the refrigerator, covered with cling film, for 2-3 days. At room temperature for a maximum of 1 day if it is hot.
Approximate total time: about 50 minutes. If you want a sweeter version, you can slightly increase the amount of erythritol or use sugar. The oil
Italia
| Energy (kcal) | 152.31 |
| Carbohydrates (g) | 30.67 |
| of which sugars (g) | 1.93 |
| Fat (g) | 4.6 |
| of which saturates (g) | 2.43 |
| Protein (g) | 5.92 |
| Fibre (g) | 1.56 |
| Salt (g) | 0.06 |
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