Diet cake with dried fruits and sugar-free chocolate glaze
Votes: 7
Time: 1 hour 30 min.
Complexity: easily
Quantity: 10 cakes
Complexity: easily
Quantity: 10 cakes
Nutritional value per serving:
Calories 340, total fat 19 G., saturated fats 11 G., proteins 5 G., carbohydrates 41 G., fiber 5 G., cholesterol 85 mg, sodium 230 mg, sugar - G.
Calories 340, total fat 19 G., saturated fats 11 G., proteins 5 G., carbohydrates 41 G., fiber 5 G., cholesterol 85 mg, sodium 230 mg, sugar - G.
The dried fruit in this cake adds a pleasant sweetness. No sugar or artificial sweeteners. Raisins, dried apricots, and dates provide enough fructose to make this cake truly delicious. It's easy to bake and consists of a single layer of cake topped with chocolate icing. The cake is sweetened with dried apricots, raisins, and orange juice. Cinnamon adds a magical aroma. Drizzle the date-sweetened chocolate icing over the cake and enjoy. This cake is quick to make and perfect for everyday tea time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 2 tsp baking powder
- 110 g butter, room temperature + extra for greasing the pan
- 2/3 cup dried apricots
- 2/3 cup light raisins
- 1 tbsp orange juice + 0.5 tsp orange zest (from 1 orange)
- 1 and 3/4 cups whole-wheat pastry flour
- 1 teaspoon ground cinnamon
- 0.5 tsp fine salt
- 1 large egg + 1 large yolk
- 1 tsp vanilla extract
- 0.5 cup sour cream
Glaze
- 5 pitted dates, chopped
- 30 g sugar-free chocolate, coarsely chopped
- 0.5 cups heavy cream
- 1 tbsp cocoa powder
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Recipes with similar ingredients: confectionery flour, dark chocolate, cocoa, eggs, cream, sour cream, dried apricots, raisin, dates, Orange juice, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 175°C and grease a 20x20cm baking dish.
- Set aside 1/4 cup each of dried apricots and raisins and dice them. Place the remaining dried apricots and raisins in a medium bowl and cover with very hot water. Let sit until the dried fruit is very soft, about 5 minutes. Drain and process the dried fruit in a food processor with the orange juice until smooth.
- In a medium bowl, combine the flour, baking powder, cinnamon, and salt. In a large bowl, beat the butter with an electric mixer on medium speed until smooth. Add the dried fruit puree and beat again. Add the egg and egg yolk, vanilla, and orange zest and beat until evenly combined.
- Reduce mixer speed to medium and add half the flour mixture, then all of the sour cream, and then the remaining flour mixture, stopping the mixer as needed to scrape down the sides of the bowl (it's okay if there are a few lumps in the dough). Stir in the diced dried fruit.
- Pour the batter into the prepared baking pan. Bake until golden brown, springs back when lightly pressed, and a toothpick inserted into the center comes out clean, 25-30 minutes. Cool on a wire rack in the pan.
Glaze
Soak the date pieces until very soft, about 5 minutes. Drain and transfer the dates to a food processor. Place the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Pour it into the dates along with the heavy cream and cocoa powder. Blend until smooth.- Once the cake has cooled completely, spread it with the chocolate-date glaze. Cut into squares and serve.
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