Semolina hazelnut cake (diabetics)
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
16
- 1 glass (370 ml) morello cherries (suitable for diabetics)
- 75 g Butter or margarine
- 60 g Fructose
- 1 pinch Salt
- 2 Eggs (size M)
- 80 g Semolina
- 100 g ground hazelnuts
- 1 TEASPOON Baking Powder
- 7-10 Tbsp little fat and breadcrumbs
- 10 g Hazelnut flakes
- 6 g Scattered sweetness
Directions
- 1
Drain the cherries well. Cream fat, fruit sugar and salt. Stir in eggs one after the other. Mix semolina, ground hazelnuts and baking powder and stir into the dough. Fold in cherries
- 2
Pour the dough into a lightly greased saddle of venison form (approx. 1 litre capacity), sprinkled with breadcrumbs. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 30-35 minutes. Turn the cake onto a cake rack and let it cool down
- 3
. Roast the hazelnut flakes in a pan without fat. Sprinkle the cake with hazelnut leaves and sprinkle with sweetener
- 4
540 joules/ 130 calories. E 2 g, F 9 g, KH 12 g, BE 1 (of which 4 g fructose)
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