From time to time I try to create more healthy foods. Lately I avoid gluten. I have no diagnosed gluten intolerance but my body react differently on gluten products since I’m on competition diet.
The idea of flour free cake is not from me. You can find many version of it in the internet. My first flour free recipe looks like this and it was heavenly deliscious!
Ingredients to the batter:
100gr finely processed walnut
1 package bakingpowder
1 pinch of see salt
3 tbs eritrytol
2 tbs cocoa powder
Ingredients to the cream:
250gr light mascarpone
50gr finely processed walnut
1 lemone juice and peel
1 tbs eritrytol
2 pcs riped bananas
Preheat the oven to 180 °C.
Beat the eggs yolk with the sweetener until you get a thick mixture.
In an other bowl whisk the egg whites with a pinch of salt.
Mix the egg yolks, walnut, mascarpone and cocoa powder together. Add very gently the whites and the cinnamon.
Pour the batter in to a prepared cake form and bake it for 40-50 mins or until a skewer inserted into the centre of the cake comes out clean.
While the cake is baking prepare the cream. Add all ingredients into a bowl and mix it with a blender.
Cover the top of the cake with the smashed bananas than finish it with the cream. If you desire you can decorate your cake with finely chopped walnut, dark chocolate or cinnamon.