A healthy but still delicius cake made with poppy seeds and nuts
Ingredients:
Crust:
100 g raisins
10 g flax seeds
80 g walnuts
80 g hazelnuts
1 egg
1 tbl spoon coconut oil
Filling:
400 g ground poppy seeds
100 g cashew nuts
2 tbl spoons coconut oil
A drop of vanilla aroma
2 tbl spoons of Stevia (or other sugar substitute equal to 8 tbl spoons sugar)
2 eggs
5 tbls spoons orange juice
Icing:
250 ml orange juice
1 package clear jelly
1 tbl spoon Sugar substitute (equal to 4 spoons sugar)
chocolate – optional
Cake baking sheet – 24 cm diameter (9,5 inches)
Preparation time 30 mins, baking time 40 mins at 160°C (320 °F)
Directions:
1) Let 100 g raisins soak in lukewarm water for about 1 hour (at least, best overnight). Separately soak 10 g flax seeds for 1 hour as well.
2) Finely shred together 80 g walnuts and 80 g hazelnuts.
3) Add the soaked raisins, flax seeds, 2 eggs, a pinch of salt and a tablespon of coconut oil and mix together into a dough.
4) Line the bottom of your cake sheet with baking paper (you can butter the sides as well to be sure but in our case this wasn’t necessary). Using your hands or a glass create the bottom crust out of the prepared dough.
5) Preheat your oven to 160 °C (320 °F)
6) Finely shred 100 g cashew nuts. Add 400 g ground poppy seeds, 2 tablespoons coconut oil, a drop of vanilla extract, 2 tablespoons Stevia, 2 eggs and 5 tablespoons Orange juice
7) Transfer the mixture into the cake sheet and spread evenly throughout the whole sheet. Bake for approximately 40 minutes.
8) As soon as the baking is done, remove the cake from the oven and let cool.
9) As soon as the cake has cooled down you can prepare the icing. Follow the instruction on you package to make gelatine but instead of water use 250 ml orange juice and add 1 tablespoon Stevia. Remove the sides of the cake baking sheet and pour the mixture over your cake. In case you want some chocolate with that go ahead and melt it in some in a double boiler and pour over the cake however much you want. However this won’t make it much low carb, so be careful with the amount you use.
10) Let cool and serve.
Enjoy!
Tips & Tricks:
All sorts of nuts can be used for the crust. These were just some that we had around and wanted to use.
Nutritional values:
12 servings:
1 serving........372 kcal
Carbohydrates....21 g (7 g sugar)
Fats....................29 g
Protein...............11 g
Crust:
100 g raisins
10 g flax seeds
80 g walnuts
80 g hazelnuts
1 egg
1 tbl spoon coconut oil
Filling:
400 g ground poppy seeds
100 g cashew nuts
2 tbl spoons coconut oil
A drop of vanilla aroma
2 tbl spoons of Stevia (or other sugar substitute equal to 8 tbl spoons sugar)
2 eggs
5 tbls spoons orange juice
Icing:
250 ml orange juice
1 package clear jelly
1 tbl spoon Sugar substitute (equal to 4 spoons sugar)
chocolate – optional
Cake baking sheet – 24 cm diameter (9,5 inches)
Preparation time 30 mins, baking time 40 mins at 160°C (320 °F)
Directions:
1) Let 100 g raisins soak in lukewarm water for about 1 hour (at least, best overnight). Separately soak 10 g flax seeds for 1 hour as well.
2) Finely shred together 80 g walnuts and 80 g hazelnuts.
6) Finely shred 100 g cashew nuts. Add 400 g ground poppy seeds, 2 tablespoons coconut oil, a drop of vanilla extract, 2 tablespoons Stevia, 2 eggs and 5 tablespoons Orange juice
7) Transfer the mixture into the cake sheet and spread evenly throughout the whole sheet. Bake for approximately 40 minutes.
8) As soon as the baking is done, remove the cake from the oven and let cool.
Enjoy!
Tips & Tricks:
All sorts of nuts can be used for the crust. These were just some that we had around and wanted to use.
Nutritional values:
12 servings:
1 serving........372 kcal
Carbohydrates....21 g (7 g sugar)
Fats....................29 g
Protein...............11 g
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