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Cherry tray bake
Nutrition facts per serving:
- Energy in kcal about 326
- Fat about 20g
- Carbohydrates about 30g
- Protein about 7g
This is needed
This is needed
for 9 piece
Cake mixture
- 100 g coconut palm sugar
- 4 egg yolk
- 80 g coconut oil, melted
- 1 tsp lemon juice
- 80 g ground almonds
- 1 pinch salt
- 4 egg white
- 80 g rice flour
- 20 g potato starch
- 250 g cherries, pitted, halved
- 1 tsp baking powder
Cream and cherries
- 300 g coconut milk yoghurt
- 2 tbsp maple syrup
- 200 g cherries, pitted, halved
Tools
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- One square springform pan (approx. 20 cm), lined with baking paper.
And that's how it's done
And that's how it's done
Cake mixture
Using the whisk on a mixer, beat the sugar and egg yolks in a bowl for approx. 5 mins. until the mixture becomes lighter in colour. Add the coconut oil and lemon juice, continue to beat briefly.
Beat the egg whites with the salt until stiff. Combine the rice flour, almonds, potato starch and baking powder, add to the mixture in layers along with the egg whites, carefully fold in. Carefully mix in the cherries. Transfer the cake mixture to the prepared tin, smooth down.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool completely on a rack.
Cream and cherries
Combine the yoghurt and maple syrup, spread on top of the cake, smooth down. Arrange the cherries on top. Remove the tin frame, cut the cake into pieces.
