This cake comes out of a necessity: cut down gluten and sugar without giving up the pleasure of a nice slice of cake with my morning coffee. Moreover, I also wanted a healthy snack rich in natural protein rather than processed protein-food or protein-shake, for my post work-outs at the gym.
Some research on Google, a little customisation and additions from my intuition and here you go: a really delicious cake with a rich nutty flavor and a sweetness coming only from the fruit I used to substitute the baking sugar.
I can guarantee you will become addicted to it! I am already so much that I am already planning to experiment with other versions and flavors, such as chocolate for example 😉
Ingredients
Steps
– soak the raisins into lukewarm water for about 10 minutes;
– open the eggs onto a food processor bowl;
– peel the fruit, chop it and add it to the food processor;
– add the oil too, then switch on the food processor to reduce everything into a smooth cream;
– pour the oat flour, the ground almonds, the cinnamon and the baking powder onto a large bowl;
– pour the egg-fruit cream onto the flours and mix well till you get a smooth mixture;
– drain the raisins and squeeze them to remove any excess water, then add them to cake mixture and str well to amalgamate them;
– grease a loaf baking tray, then pour the cake mixture onto it;
– bake in static pre-heated oven at 175 degrees for about 40 minutes;
Varied doses for servings