Nut Cake with Greek Yogurt Whipped Cream-(This is light and healthy and snacktacular :) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 eggs, separated
100g sugar or 1⁄2 cup sugar - I like to replace half with brown sugar
120g nuts or nut flour
1 tbsp coconut flour - can use regular flour, cornstarch, or add extra nut flour 1 tsp baking powder
1⁄4 tsp salt
|
|
Directions: |
Directions:Preheat the oven to 350. Lightly grease a cake tin (I like the springform ones here, or muffin tin for individual cakes) and then sprinkle sides with sugar to coat lightly.
Mix together the egg yolks, half of the sugar (brown if using), and any additionals like vanilla, rosewater, etc.
Blitz the nuts and dry ingredients (or keep it simple and use nut flour) and mix them into the yolks.
Make a meringue with the egg whites and remaining sugar by beating the egg whites until frothy and then adding the rest of the sugar bit by bit until you get shiny, stiff peaks. Temper the yolk mixture with some of the meringue by plopping a lump of the whites into the yolk batter and mixing it thoroughly to lighten it and make it easier to fold in the rest of the whites. Then gently fold in the rest. Fill the cake tin with the batter and smooth the top. (The first time I baked this it baked and rose and then fell, which is normal, but if you dome the batter slightly it’ll even out the top of the cake once it cools.) Bake 20-35 mins until lightly browned and not so jiggly when you pat the top, depending on cake size.
Let the cake cool for 5 mins in the pan, then release and let cool completely. Saran wrap and fridge overnight so it cuts really nicely. Love this served like a victoria sponge - sliced in half and filled with greek yogurt whipped cream and strawberries. |
|
Personal
Notes: |
Personal
Notes: *Greek yogurt whipped cream:
Whip cream with powdered sugar and a pinch of salt. Whip in a bunch of greek yogurt - maybe about 1⁄3 volume of the cream - and taste. Add more if needed. Leftovers are soooooooo gooooooood on top of iced coffee
Gouxa variation:
Layer 1⁄2 cake, greek yogurt whipped cream, 1⁄2 cake, pastry cream. Set in the fridge. Sprinkle top with sugar and brulee. SO GOOD. Slices very neatly - be sure to trim the edges for a neat, beautifully layered look
Did this the first time with walnuts and rosewater for an outstanding result. Froze really well too, and was delicious right from the freezer. Lots of combos would work here!
|
|
This recipe for Nut Cake with Greek Yogurt Whipped Cream-(This is light and healthy and snacktacular :) is from