No Added Sugar Cardamom Raspberry Cake
Servings: 8 slices
Ingredients
- 50g (3½ tbsp) butter
- 1 large egg (around 60g in shell)
- 100g (½ cup) granulated 1-1 sugar substitute (see note 1)
- 60g (4 tbsp) gräddfil (see note 2)
- 100ml (7 tbsp) milk
- 165g (1⅓ cups) spelt flour (see note 3)
- 1½ tsp baking powder
- 1 tsp ground cardamom
- 1 pinch salt
- 10g (½ cup) freeze dried raspberries (see note 4)
Instructions
- Preheat the oven to 175℃ (350℉). Grease and/or line an 18cm (7") springform pan.
- Heat the butter, just until most of it has melted. Set aside.
- In a bowl (I used my stand mixer), add the egg and sugar substitute, and whisk until light and pale in colour.
- Add in the butter, gräddfil, and milk and whisk just until everything pulls together.
- In a separate bowl, combine the remaining dry ingredients (but not the dried raspberries), and gradually add to the wet ingredients, mixing only until everything is combined, and taking care not to overmix.
- Crush the freeze dried raspberries and fold into the batter.
- Pour into the prepared pan and bake for around 25-30 minutes until an inserted toothpick comes out clean.
- Leave to cool in the pan for five minutes, then remove the outer edge of the springform.
- While the cake is still warm, mix a little more of the substitute sugar and crumbled dried raspberries together and sprinkle over the top.
- When completely cool, slice and serve. Enjoy!
Notes
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- Use any granulated sugar substitute designed for 1:1 replacement. You can also use the same amount of regular sugar.
- If you don’t have gräddfil or a similar substitute, replace both the gräddfil and milk with 150ml (⅔ cup) of milk.
- You can use all-purpose (plain) flour instead of spelt flour. Use the same measurements as specified.
- I used 10g of whole freeze-dried raspberries, which measured roughly ½ cup before crushing.
