Berries Yogurt Cake
Have you ever come across a yogurt cake recipe and get disappointed because the yogurt is not the main ingredient? Well, in this recipe, the yogurt is the star, and it does not disappoint. Only a small amount of flour is used to give it a bit of structure and because the cake is quite delicate, we need to bake it at a lower heat for a longer period. It also needs to be chilled before serving. But it is all worth it because you get a pure yogurt cake which is so light, soft, fluffy, tangy, refreshing and delicious. The berries also make the cake look pretty so it will definitely be a showstopper at any gathering.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 300 F or 150 C.
3. In a bowl, add the sweetener and egg yolks. Whisk until the sweetener is dissolved or almost dissolved.
4. Add the coconut oil, vanilla extract, yogurt and whisk to combine.
5. Then add the coconut flour, baking powder, salt and whisk until well combined. Set aside.
6. In another clean and dry bowl, add the egg whites, cream of tartar and beat at medium to high speed. Add the sweetener in 3 batches and beat until stiff peaks.
7. Add 1/3 of the meringue into the batter and mix to combine. Then add the balance of the meringue and gently fold to combine. Switch to a spatula and fold again until well combined. The batter is light, fluffy and smooth.
8. Transfer the batter into a 7-inch (18 cm) springform pan, lined with parchment paper.
9. Mix the berries with the coconut flour then arrange them nicely on the top of the batter.
10. Bake at 300 F or 150 C for 40 minutes. Then reduce heat to 280 F or 140 C and continue to bake for 25 to 30 minutes. Turn off the heat and let the cake rest in the oven for 10 minutes.
11. Remove the cake from the oven and chill in the fridge for 1 hour to let it set a bit before serving.
12. This cake needs to be chilled, and it actually taste delicious when chilled. It can be kept for up to a week in the fridge or frozen for up to 2 months.
[Total servings = 12]
NUTRITION INFO PER SERVING
Total carb = 2.9 g
Dietary fiber = 0.4 g
Net carb = 2.5 g
Calories = 80
Total fat = 6.4 g
Protein = 3.4 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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