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Sugar-Free Sponge Cake with Sour Cherries (Gluten-Free, Low-Carb)

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Description

Sponge cake and sour cherries are a match made in heaven. Gluten-free and low-carb, this airy and light sugar-free sponge cake with sour cherries is not only delicious but also a healthy sweet treat. It’s easy to make and can be served in so many different ways. You can even make it without the cherries, add whipping cream and other seasonal fruits, and you have the perfect summer cake. 

Ingredients

  • about 2 cups of sour cherries, fresh or frozen (about 65 cherries)
  • 160 grams flour mix (100g almond + 30g tapioca + 30 grams tigernut), sifted
  • 1 teaspoon baking powder
  • pinch of salt
  • 6 pasture-raised eggs, room temperature (30 minutes out of the fridge)
  • 30 grams inulin powder
  • 30 grams granulated sweetener (like monk fruit)
  • zest of one organic lemon
  • 1 teaspoon vanilla extract
  • 25 grams extra virgin olive oil

Instructions

  1. If the cherries are fresh, pit them and let them dry on a paper towel. If they are frozen, let them thaw and remove the extra liquid. Sift some coconut or tapioca flour on them, so they get lightly coated with the flour (to further absorb some of the extra moisture).
  2. Preheat the oven to 350F/180C and line a metal baking sheet with parchment paper (I use a 10 inches x 9 inches / 27cm x 23cm baking dish).
  3. Mix all the flours, and salt in a bowl (you can sift them after you mix them).
  4. Separate the egg yolks from the egg white into two mixing bowls. 
  5. Add the inulin powder, granulated sweetener, lemon zest and vanilla to the egg yolks, and mix with an electric mixer until they reach a creamy consistency. Add the oil and mix again to incorporate the oil. 
  6. Beat the egg white with the electric mixer until they become stiff. 
  7. Gently fold the egg whites with the spatula, gradually adding them to the egg yolks. 
  8. Gradually add the sifted flour into the mixture and fold with a spatula, without overmixing, until all the flour gets incorporated. 
  9. Transfer the batter to the baking dish, level it, and place the cherries on top, lightly pressing them down. 
  10. Bake for 25 minutes, until golden brown on top (a toothpick inserted in the middle should come out clean).
  11. Remove from the oven and let it cool for about 30 minutes before you transfer it to a cutting board and slice it into squares. 
  12. Dust with inulin powder and serve. 
  13. Store in a glass container in a cool place or refrigerate. 

Find it online: https://creativeinmykitchen.com/gluten-free-sponge-cake-with-sour-cherries-sugar-free-low-carb/