This noble option of lemon cake is excellent as you can take care of your health while still enjoying the explosion of flavors it offers. You can enjoy a guilt-free dessert.
1 1/2 cups strawberry puree, or raspberries, for the jelly
1/3 cups low glycemic sweetener, for the sauce
2 tablespoons yellow pectin, for the sauce
1 tablespoon lemon juice, for the sauce
60 grams lime juice, for the lemon glaze
40 grams low glycemic sweetener, for the lemon glaze
Preparation
20 mins
40 mins
Low
Preheat oven to 160°c.
Grease a loaf cake pan with a hollow center for filling.
Sift flour with baking powder except for the sweetener.
In the mixer with the whisk, beat eggs, vanilla, lemon, and sweetener. Add oil, milk, and lemon juice. Integrate.
Add the sifted flour with baking powder.
Pour into the molds ¾ full and bake until a toothpick comes out clean, approx. 20 mins, depending on your mold and your oven.
Remove and let cool. Fill with raspberry jelly.
For the sauce:
In a stainless steel saucepan, put pureed and strained raspberries or store-bought frozen puree with the sweetener and lemon juice to cook, mixing with a whisk: cook over medium heat, until warm.
Mix pectin with the remaining sweetener and add to the fruit.
Mix with a whisk until thickened: do a test to see how it sets cold: put a drop on a frozen plate. Pour into a medium piping bag or ziplock bag and fill the cake by injecting with the jelly; it should be thick enough to set inside the cake without dripping. And it shouldn't thicken too much or it will set too much.
For the Lemon Glaze:
Put the lemon juice in a small stainless steel pot. Add the sweetener without mixing and cook over medium heat until thickened without caramelizing.
Remove and use as a glaze on the hot cake with a brush. Cool.
Decorate with some raspberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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