We all know that we should decrease our sugar intake, but the assumption is that if you give up sugar, you are giving up desserts and treats – this is just not the case! Carolyn Hartz has shared one of her sugar-free dessert recipes here.
Serves 16 - 20
Ingredients:
Cake – makes 1 layer
150g unsalted butter, softened, plus extra to grease
100g Perfect Sweet® xylitol
3 X-large eggs
200g almond meal
50g arrowroot
1 teaspoon gluten free baking powder
Pinch of salt
180 ml milk, lukewarm
1 tsp pure vanilla extract
To Assemble
500ml whipping cream
400g fresh berries of your choice
200g Perfect Sweet® Berry Jam (Recipe on Website)
75g Dark Bitter Chocolate, melted (optional) (Recipe on website)
Rose petals or edible flowers to decorate (optional)
METHOD
Preheat oven to 150˚C/130˚C fan-forced. Grease a 24cm round cake pan with butter and line with baking paper,
Use an electric beater to beat the butter and xylitol in a medium bowl until pale and fluffy. Add the eggs, one at a time and beat well.
Mix the almond meal, arrowroot, gluten free baking powder and salt together in a separate bowl. Add to the egg mixture and combine on low speed. Add the lukewarm milk and vanilla and stir until combined.
Pour mixture into prepared cake pan and bake for 25 minutes or until a skewer inserted in the centre comes out clean.
Cool in pan for 10-15 minutes then turn onto a wire rack to cool completely.
Repeat this recipe twice for the remaining layers.
To Assemble
Whip the cream in a medium bowl until soft peaks form.
Set aside 1 cup of the whipped cream and 150g of the fresh berries to decorate the top layer.
To assemble, place the first cake layer on a serving plate and spread over half the jam, then half the remaining cream and top with half the remaining berries. Gently place the second cake layer on top and repeat. Place the third cake layer on top and finish with the reserved whipped cream and berries. If using, drizzle with melted chocolate and serve.
RECIPE TIPS:
- It is best to have the milk lukewarm as it gives the cake a better texture.
- I recommend using strawberries when making your jam for use in this recipe.
ABOUT Carolyn Hartz
This October, Carolyn Hartz of SweetLife will launch her long-awaited baking book: Sugar Free Baking - a collection of 60 healthy sugar free and gluten free recipes which prove that giving up sugar does not mean giving up the sweet treats in life. Unlike other ‘sugar free’ baking books, none of the recipes featured in Sugar Free Baking use any hidden or everyday sugars and each of them use 100% natural ingredients, meaning that Carolyn’s recipes can be enjoyed guilt-free.
Sugar Free Baking is priced at $29.95 and stockists will be listed on www.sweetlife.com.au as of October 2015.
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