Juicy peach cake (diabetics)
easy
90 mins
90 mins
Ingredients
- 375 g (3 pieces; 240 g net) Peaches
- 125 g Butter or margarine
- 1 pinch Salt
- 60 g Diabetic sweetness
- 2 Eggs (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 240 g Flour
- 1/2 package Baking Powder
- 5 TABLESPOONS Milk
- 150 g Whole milk yoghurt (3,5 % fat)
- 7-10 Tbsp liquid sweetener
- 7-10 Tbsp Diabetic sweetness
- 7-10 Tbsp Peach slices and lemon balm
- 7-10 Tbsp Fat and flour
Directions
- 1
Carve peaches crosswise and blanch with boiling water. Leave to stand briefly. Quench and peel the skin. Halve and stone the fruit. Cut peaches into small pieces. Cream fat, salt and diabetic sweetness with the whisk of the hand mixer. Stir in eggs one by one. Stir in lemon peel. Mix flour and baking powder. Alternately stir the milk into the fat and egg mixture. Carefully fold the peach pieces into the dough
- 2
Pour the dough into a greased, slightly floured box form (1 1/2 litre capacity) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Let the cake cool down in the tin for about 10 minutes. Turn the cake onto a cake rack and let it cool completely. Stir yoghurt until smooth and season with sweetener. Sprinkle the cake with diabetic sweetener if necessary. Decorate with peach wedges and lemon balm. Add yoghurt
- 3
1 hour waiting time / 1 1/2 BE
- 4
You're not diabetic? Prepare dough with 100 g of sugar. Season yoghurt with 1-2 tablespoons of honey. Dust the cake with 1 tablespoon of icing sugar
Nutrition Facts
150 kcal
17 g
8 g
3 g
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