It’s not your usual fruit cake because it has a base without flour and butter but is made with only 4 ingredients: eggs, yogurt, sugar, and cornstarch.

It’s a soft, creamy dessert that captivates you at first sight and then with the first taste.

Moreover, it’s gluten-free, making it suitable for everyone following a gluten-free diet.

The cake base is made with cornstarch instead of flour, providing a light and delicate texture. The use of eggs helps give volume and softness, creating a fluffy consistency.

Greek yogurt, rich and creamy, adds a touch of acidity that perfectly balances the sweetness of the jam and fresh fruit. Its dense consistency also helps keep the cake moist, making it pleasantly soft on the palate.

The jam offers natural sweetness and an intense fruity taste. Fresh fruit not only decorates the cake but also provides freshness and an elegant note.

Being made without wheat flour, this cake is perfect for those with gluten intolerance or celiac disease.

The use of Greek yogurt not only adds a source of protein but also beneficial probiotics for gut health. The eggs, on the other hand, provide high-quality protein and other essential nutrients.

It’s suitable as a dessert for special occasions but also as a rich breakfast or snack.

I also recommend

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

Ingredients for the Preparation of Not Your Usual Fruit Cake

3 eggs
1 1/4 cups vanilla Greek yogurt
1/3 cup cornstarch
1/2 cup erythritol or granulated sugar
1/2 jar mixed berry jam
as needed blackberries
as needed red currants
as needed powdered sugar
1 pinch fine salt

Tools

2 Bowls
1 Mixer
1 Spatula
1 Pan
Parchment paper

Steps for the Preparation of Not Your Usual Fruit Cake

SEE THE VIDEO FOR A PERFECT CAKE CREATION

To prepare the delicious fruit cake, start by thoroughly washing the fruit under water and pat it dry with paper towels.

Separate the egg whites from the yolks and pour them into two separate bowls.

Add a pinch of fine salt to the egg whites, while adding erythritol, which is a natural sugar, or if you don’t have it, granulated sugar to the yolks, and beat separately.

You’ll need to obtain stiff peaks for the egg whites and creamy yolks.

Add to the yolks, while beating with the electric whisk, the Greek yogurt and then the cornstarch until you get a homogeneous mixture.

Then gradually add the beaten egg whites and, with a spatula, mix from top to bottom.

Line a 8in pan with parchment paper, pour the batter, and bake for the first 30 minutes at 302°F and for the remaining 30 at 266°F. During baking, you’ll notice the cake rises significantly but then falls after baking, taking the shape you see in the photo and video.

Once baking is completed, let it cool completely, and cover with plenty of mixed berry jam, decorating the sides with blackberries and blueberries. Dust with powdered sugar and …