Spelled and almond cake. NO ADDED SUGAR

Índice
  1. Why shouldn't you stop trying this spelled and almond cake. NO ADDED SUGAR?
  2. Are you worried about sugar? There are more recipes WITHOUT ADDED SUGAR
  3. SPELLED AND ALMONDS CAKE WITHOUT ADDED SUGAR

For a long time, from time to time I do biscuits without added sugar and with spelt, a cereal that is digested much better than wheat, is rich in fiber and facilitates digestion. The date paste It arrived at my house just 3 or 4 years ago to give that sweet touch that we like and that comes to replace refined white sugar and that I use more and more in confectionery. And it is that although there is no medical reason, taking care of yourself and balancing what we ingest is above all a reason of common sense.

Why shouldn't you stop trying this spelled and almond cake. NO ADDED SUGAR?

Because it is authentic healthy confectionery, it pumpkin which, in addition to sweetening naturally, hydrates the dough, giving us a tender crumb that is undoubtedly reinforced by the powerful flavor that the spelled and the tenderness of the crumb that it brings the almond. The chocolate The crown is always liked and even more so if, as in this case, it is a powerful chocolate, with a high percentage of cocoa and no added sugar. I have a sweet tooth but if I can choose I prefer chocolate without sugar because the flavor is incredible.

Are you worried about sugar? There are more recipes WITHOUT ADDED SUGAR

between my biscuits no added sugar it is very rich the one that does not contain gluten, the yogurt and cinnamon It has a very natural flavor, but if you like powerful crumbs you shouldn't miss the integral biscuithe's crazy rich.

To make healthy pastries I get all the ingredients in GIRLthe supermarket where I get my best food ingredients.

SPELLED AND ALMONDS CAKE WITHOUT ADDED SUGAR

frabisa

SQUARE mold of 20 cm.

  • 200 gram. whole spelled flour
  • 100 gram. ground almond flour IFA CHOOSES
  • Pinch of salt
  • 200 gram of date paste recipe HERE
  • 200 gram of pumpkin puree recipe HERE
  • 10 gram ROYAL baking yeast
  • 3 eggs L
  • 30 gram of sweetener I SUCRALIN
  • 100 ml sunflower oil (UCASOL)
  • 100 ml whole milk (FRIDAY)
  • for the termination
  • 60 gram of chocolate (VALUE) 70% cocoa WITHOUT SUGAR
  • 1/2 teaspoon of honey
  • twenty gram. shelled pistachios
  • Turn the oven on to 180º to preheat. heat up and down

  • Grease the mold and sprinkle it with flour, you can also line it with parchment paper. Booking

  • Sift the flours (spelled and ground almonds), the salt, and the pastry yeast. Booking.

  • Crush the pumpkin with the oil. Booking.

  • Mix the eggs with the date paste and the sweetener.

  • Add the mixture of oil and pumpkin and integrate.

  • Gradually incorporate the sifted flours, and mix firmly to avoid lumps.

  • Pour the mixture into the mold and bake for approximately 50 to 55 minutes or until poked with a toothpick or skewer, it comes out clean.

  • Once baked, wait ten minutes and remove from the mold on a wire rack until completely cool.

  • Termination.

  • Melt the chocolate in a bain-marie or in the microwave

  • With a spoon, piping bag or kitchen bottle, water the entire surface of the cake irregularly with the chocolate and sprinkle with the chopped pistachios.

If you have frozen pumpkin puree, great, if you have to roast it, use the heat of the oven to roast as much as you can fit on your baking sheet. The energy cost of the oven is large and we must take advantage of resources.
It is also great to save the one you have left over to make pumpkin purees or creams.
you can do the mash and pumpkin in the microwave.

Frabitips:

All ingredients should be at room temperature.

Have you forgotten to take the eggs out of the fridge?

A home remedy for when you have forgotten to take them out of the fridge in advance is to submerge them in warm water for a few minutes, in this way we will be able to temper them.

Frozen? This cake is kept in perfect condition for 3 or 4 days. You can freeze it in suitable bags and thaw at room temperature.

ALL what you need to know so that your biscuits come out PERFECTyou got it HERE spend a few minutes, assimilate the information and begin.

Wonderful to accompany with a tea with coffee with milk, a true tribute. To enjoy

You can see HERE all the tips and tricks to make the perfect cake.

When is the cake done?

  • All cooking times are approximate, both in a deep fryer and in a traditional oven. Check the baking point of the cake just after the indicated time; It should be golden brown by now and starting to pull away from the sides of the pan. Feel the surface with your fingers: must have a firm touch. You can insert a fine needle into the thickest part of the cake. Slowly withdraw the needle: it should not carry still raw dough attached. Don't confuse the sticky texture of the fruit with what the cake batter is.
  • Controls baking and if the surface is browned too muchcover with aluminum foil, if this is not necessary DO NOT OPEN THE OVEN during the cooking process under any circumstances. If you make this cake in a deep fryer, DO NOT OPEN IT before a minimum of 30 minutes have elapsed, not even to "control".

ALL what you need to know so that your biscuits come out PERFECTyou got it HERE spend a few minutes, assimilate the information and begin.

Enjoy this delicious Spelled and almond cake. NO ADDED SUGAR.

biscuits index

Leave a Reply

Your email address will not be published. Required fields are marked *

Go up

This website uses cookies to ensure you get the best experience browsing it Read more