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Recipe by
A light, very soft cake that is also gluten free!
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Blend the strawberries with the yogurt, setting some aside for decoration.
Step 2 of 7: Whisk the eggs with the sugar until the mixture becomes pale and frothy.
Step 3 of 7: Add the oil, yogurt, blended strawberries and lemon zest and mix everything together.
Step 4 of 7: Finally add the flour sifted with the baking powder.
Step 5 of 7: Pour into a greased and floured baking pan and bake in a preheated static oven at 190 degrees for 50 minutes (check doneness with a skewer).
Step 6 of 7: Add the icing sugar to the coconut yogurt a little at a time until you obtain a fairly thick frosting.
Step 7 of 7: Once the cake has cooled, pour over the frosting and decorate with strawberries, red berries, white chocolate chips and chopped pistachios.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving159 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,556 kJ372 kcal | 982 kJ235 kcal |
| Fat | 12.43 g | 7.84 g |
| of which saturated fatty acids | 2.04 g | 1.29 g |
| Carbohydrates | 59.14 g | 37.31 g |
| of which sugars | 29.73 g | 18.76 g |
| Fibre | 1.89 g | 1.19 g |
| Protein | 7.34 g | 4.63 g |
| Salt | 0.13 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
