The buckwheat cake with dried fruit, sugar-free

An ideal solution for those who appreciate healthy and genuine rustic flavors, especially for those who need to control their glycemic index
A true boost of clean energy with a pleasant taste.
The presence of dried fruit will make this cake moist to the palate, which you can serve both at breakfast and as a snack.

I’ve thought of these recipes for you:

Difficulty: Easy
Cost: Medium
Rest time: 5 Minutes
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

491.97 Kcal

calories per serving

Info Close

Energy 491.97 (Kcal)
Carbohydrates 51.42 (g) of which sugars 6.14 (g)
Proteins 12.92 (g)
Fat 40.03 (g) of which saturated 16.66 (g)of which unsaturated 12.20 (g)
Fibers 4.68 (g)
Sodium 41.63 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1 1/4 cups buckwheat flour
1/4 cup oat flour
1/2 cup coconut butter (or almond butter)
9 tablespoons erythritol (or 3 tablespoons of stevia)
4 eggs
1 packet baking powder for desserts
3/4 cup walnuts
3/4 cup almonds
1/4 cup pine nuts
1/4 cup pumpkin seeds
1/3 cup dark chocolate chips
1 cup milk
1 teaspoon lemon zest
1 instant coffee (powdered)
1 packet vanillin
to taste powdered erythritol

The buckwheat cake with dried fruit

Tools

What we need to prepare

1 Springform Pan 10 inches
1 Parchment Paper
1 Mixer
1 Cutting Board
1 Knife
2 Mixing Bowls

Steps

Recipe with the Whisks

The first things to do are: remove the eggs, butter, and milk from the fridge at least 1 hour before.
Meanwhile, you should put the chocolate chips in the freezer.
After the first hour, turn on the oven and bring it to 350°F
Chop the dried fruit in a blender into small pieces.
Separate the yolks from the whites and place them in two different bowls.
Work the butter with the sugar and egg yolks using the whisks until the mixture is smooth.
Add 3/4 of the chopped dried fruit to the eggs and combine the baking powder, flours, vanilla, orange zest, chocolate chips, instant coffee, milk, mix with the electric mixer, and set aside.
Wash the whisks and beat the egg whites to stiff peaks.
Now that they are well beaten, gently incorporate them into the mixture little by little, stirring with a spatula with rotating movements from top to bottom to avoid deflating the mixture.
Line the base of the springform pan with parchment paper.
Pour the mixture into the pan, and shake it lightly on the table so that there are no air bubbles inside.
Sprinkle the remaining dried fruit on top.
Bake for 25-30 minutes, do the toothpick test to check the cooking.
Then take it out and let the cake cool slightly, then remove it from the pan and place it on the rack to cool completely.
Finally, dust with powdered erythritol
Put all the dried fruit in the mixing bowl and chop for 10 sec. at speed 7.
Scoop out with the spatula and transfer to a bowl..
Separate the yolks from the whites and place them in two different bowls.
Now in the mixing bowl, work the butter with the erythritol and egg yolks for 4 min. at speed 5 until the mixture is smooth.
Combine in the mixing bowl 3/4 of the chopped dried fruit with the eggs and add the baking powder, flours, vanilla, orange zest, chocolate chips, instant coffee, milk, mix for 4 min at speed 4. and set aside.
Wash the mixing bowl, attach the butterfly whisk, and beat the egg whites to stiff peaks for 4 min at speed 4
Now that they are well beaten, remove the butterfly whisk and run the mixer at speed 3, adding the dried fruit and egg mixture through the opening.
When the entire mixture is incorporated, mix for another minute at speed 3.
Line the base of the springform pan with parchment paper.
Pour the mixture into the pan, and shake it lightly on the table so that there are no air bubbles inside.
Sprinkle the remaining dried fruit on top.
Bake for 25-30 minutes, do the toothpick test to check the cooking. Then take it out and let the cake cool slightly and then remove it from the pan and place it on the rack to cool completely. Finally, dust with powdered erythritol