sweet ravioli
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Lemon cake and raspberry jam
ingredients
servings
8
Confettura extra di lamponi BIO Altromercato
8 spoons
Bananas
1 unit
Soy yogurt
125 grams
Grated lemon peel
1 teaspoon
Turmeric
to taste
Vanilla powder
to taste
Sunflower oil
50 grams
Rice milk
120 mL
Cornflour
40 grams
Type 2 wheat flour
250 grams
Baking powder for desserts
1/2 sachet
Desserts from world
Lemon cake and raspberry jam
Lemon cake and raspberry jam
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Lemon cake and raspberry jam is a simple and healthy dessert as it is prepared without adding sugar and butter to the recipe.
preparation
step 1
First, peel the banana and divide it into pieces. Then put it in a large bowl and crush it with a fork.
step 2
Then add the yogurt, turmeric, vanilla and lemon zest. Stir with a spatula then also incorporates seed oil and rice drink.
step 3
Separately mix the flour, starch and baking powder. Then start adding them little by little to the mixture, always stirring with the spatula.
step 4
Then pour half of the mixture into the previously greased and floured cake tin. Add 5 tablespoons of jam and spread it on the surface taking care to leave a border of at least 1 cm.
step 5
Add the second half of the dough and if you want, spread the remaining jam on the surface as you prefer.
step 6
Bake the cake in the oven at 170 ° C for about 35 minutes, but anyway, try the toothpick before taking it out.
step 7
Wait until you cool it before removing it from the mold.
