Light raspberry millet cake

Name: Light raspberry millet cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 7-10 Tbsp a little and 5 tablespoons of rapeseed oil (e.g. from Rapso or Rapunzel); 1 Organic Lemon; 70 g Coconut flour; 180 g light teff flour (from millet); 50 g + 2 tablespoons grated coconut; 150 g demerara sugar; 1 package Baking Powder; 7-10 Tbsp Salt; 200 g Fromage blanc (4,6 % de matières grasses); 2 Eggs (Gr. M); 300 g Applesauce; 150 g frozen raspberries; 125 g Icing sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Applesauce, cottage cheese and a little rapeseed oil make the dough smooth. Voilà, small calories on the cake fork!

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 14

7-10 Tbsp a little and 5 tablespoons of rapeseed oil (e.g. from Rapso or Rapunzel)
1 Organic Lemon
70 g Coconut flour
180 g light teff flour (from millet)
50 g + 2 tablespoons grated coconut
150 g demerara sugar
1 package Baking Powder
7-10 Tbsp Salt
200 g Fromage blanc (4,6 % de matières grasses)
2 Eggs (Gr. M)
300 g Applesauce
150 g frozen raspberries
125 g Icing sugar

Directions

1
Grease a springform pan with a high rim and flat tube bottom insert (20 cm Ø; approx. 2 l capacity; e.g. baking pan for angel cakes) with oil. Wash the lemon hot, dab dry and finely grate the peel.
2
Mix both types of flour, 50 g grated coconut, sugar, baking powder, 1 pinch of salt and lemon zest.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Puree cottage cheese. Whisk eggs in a large bowl. Add applesauce, 5 tbsp. oil and cottage cheese, stir in flour mixture.
4
Fold in frozen raspberries. Fill the dough into the mould. Bake in a hot oven for 50-60 minutes (chopstick test).
5
Remove, carefully open the mould edge. Allow the cake to cool in the mould for approx. 40 minutes, then remove from the mould and allow to cool.
6
Halve the lemon, squeeze half of it. Mix icing sugar and 1-2 tablespoons of the juice to a smooth glaze. Pour the icing over the cake. Sprinkle 2 tbsp. grated coconut over the cake. Let the icing get firm.