Always perfect and simple combination – carob and sour apple, and even raisins – fantastic. I prepared this cake with whole wheat barley and buckwheat flour and it’s extremely juicy and tasty. The recipe is excellent for diabetics, only replace sugar with fructose or stevia and there you’ll have a great cake. Instead of raisins, you can use cranberries, but they don’t need to pre-soak. If desired, you can prepare the cocoa dressing and pour over cake 🙂 The measure is a cup of 150 ml! The cake I baked it in a mold for a cake with a diameter 24 cm.
- 4 eggs
- 6 tablespoons brown sugar (if using fructose or stevia, adjust the amount accordingly)
- 100 g of raisins
- 100 g of ground carob
- 1/2 cup sunflower oil
- 1 cup yogurt
- 1 cup whole wheat barley flour
- 1/2 cup buckwheat flour
- 1 baking powder
- 3 sour apples
- Separate the egg whites from the yolks and mix whites with the addition of a pinch of salt in firm snow.
- Dive raisins into the water to swell.
- Brush mold for the cake with oil including the sides, flour it and leave in the fridge (this will keep the cake to stick to the mold).
- Beat yolks with the sugar to be foamy, then add a cup of yogurt and 1/2 cup oil. Add the dry ingredients – barley flour and buckwheat flour in which you have added baking powder. Finally, add the ground carob.
- Peel apples, grate and mix with the squeezed raisins and mix them in the prepared mixture with a spatula. Finally, mix in the egg whites. Stir gently from the bottom to the top, so the mixture won’t dwindle. Pour into the prepared pan and bake at 180 degrees for about 40-45 minutes. Reduce the heat after 20 minutes and continue baking.
- Cooldown cake a bit and then open the mold and move it to a rack to cool completely.
- As I said, if desired, you can prepare the cocoa dressing and pour on cake while the cake is still warm or simply sprinkle it with powdered sugar.
Enjoy without guilt 🙂 Sweet can be healthy too 🙂