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Sugar-Free Layered Oatmeal Almond Cake (GF)
Tender layered cake of ground oats, sour cream and eggs alternating with almond flour, walnuts and soaked prunes and apricots. Erythrit-sweetened, rustic.
25 min prep / 75 min total
355 kcal
7.7g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 50 gprunes
soaked in boiling water
- 50 gdried apricots
soaked in boiling water
- 3eggs
- 200 gsour cream
- 190 goats
ground in a blender
- 1 tspbaking powder
- 120 galmond flour
70g + 50g split
- 50 gwalnuts
chopped
- 30 gerythritol
- pinchcinnamon
- 35 gcoconut oil
Instructions
Soak 50g prunes and 50g dried apricots in boiling water, drain and chop together.
Whisk 3 eggs with 200g sour cream until smooth.
Stir in 190g ground oats and 1 teaspoon baking powder to make the wet layer.
Mix 120g almond flour with 50g chopped walnuts, 30g erythritol, a pinch of cinnamon and 35g coconut oil, then stir in the dried fruits for the dry crumble layer.
Layer half of the wet mix, a dry layer, more wet and a final dry crumble on top in a lined tin.
Bake at 180°C for and cool before slicing.
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