Low-carb Plum Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g cream cheese, rainier, mashed
- 4 tablespoon sunflower oil
- 1 egg (s)
- 1 pinch (s) salt
- 60 g xylitol (suar substitute)
- 20 g suar
- 0.5 ½ pack baking powder
- 100 g wholemeal spelled flour
- 100 g almonds, round
- Spice (s), e.g., cinnamon and vanilla powder
For covering:
- 800 g plums
- Cinnamon sugar
Print Recipe
Pin Recipe Instructions
- Line the bottom of a size 26 springform pan with baking paper. Pinch the baking paper when assembling the form and cut off the protruding paper on the outside. The edge does not need to be oiled or buttered. Preheat the oven to 200 ° C.
- Mix the dough ingredients together and distribute them evenly in the springform pan with a rubber spatula. Wash, core, halve or quarter the plums and spread on the dough. It also works with frozen, thawed, and drained plums. Sprinkle with the cinnamon sugar.
- Bake the cake at 200 ° C for 20 - 35 minutes, depending on the oven. Let cool in the tin so that the plums don`t run off the cake.
- For me, a piece, 1/8 cake, had about 1.9 carbohydrate units for diabetics.
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