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Perfect for a treat after lunch, these Lemon Cakes with Roasted Strawberries are a made with ZERO added sugars. Delicious AND no added sugars? That’s a yes from us!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 8
  • Prep + Cook: 1 hour (+ cooling & standing(
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    11.8g 6.1g 15.8g 940 224 130g
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Lemon-Cakes-with-Roasted-Strawberries

Perfect for a treat after lunch, these Lemon Cakes with Roasted Strawberries are a made with ZERO added sugars. Delicious AND no added sugars? That’s a yes from us!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 8
  • Prep + Cook: 1 hour (+ cooling & standing(
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 90 g Natvia (1/2 cup)
  • 110 g natural almonds (2/3 cup)
  • 100 g wholemeal plain spelt flour (2/3 cup)
  • 2 eggs
  • 3 g finely grated lemon rind
  • 60 mls extra virgin olive oil (1/4 cup)
  • 60 mls lemon juice (1/4 cup)
  • 1/2 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • Roasted Strawberries:
  • 500 g strawberries
  • 2 tablespoons Natvia
  • 2 tablespoons lemon juice

METHOD

  1. Preheat oven to 180C. Grease an 8-hole (1/2-cup/125ml) loaf pan tray. Line bases of pan holes with strips of baking paper, extending the paper 3cm.
  2. Blend Natvia in a high-speed blender until the consistency of icing sugar.
  3. Process almonds and 2 teaspoons of flour until finally ground.
  4. Beat egs, powdered Natvia and rind in a small bowl with an electric mixer on medium speed for 10 minutes or until thick and creamy. Reduce speed to low; gradually beat in oil and juice until just combined. Stir in almond mixture, then sifted remaining flour, baking powder and soda; return any husks to bowl. Spoon mixture into pan holes.
  5. Bake cake for 25 minutes or until a skewer inserted in the centre comes out clean. Stand cakes in pan for 5 minutes before transferring to a wire rack.
  6. Meanwhile, make roasted strawberries*.
  7. Serve cakes warn with roasted strawberries, drizzles with any cooking syrup, and dollops of Greek-style yoghurt, if you like.
  8. *Roasted Strawberries: Combine ingredients in a medium ovenproof dish. Roast, uncovered, for 10 minutes or until softened. Stir gently, then stand for 5 minutes.
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    11.8g 6.1g 15.8g 940 224 130g
  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published.

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