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Lemon cake and raspberry jam

ingredients

servings

8

Confettura extra di lamponi BIO Altromercato

8 spoons

find out more

Bananas

1 unit

Soy yogurt

125 oz

Grated lemon peel

1 teaspoon

Turmeric

to taste

Vanilla powder

to taste

Sunflower oil

50 oz

Rice milk

120 fl oz

Cornflour

40 oz

Type 2 wheat flour

250 oz

Baking powder for desserts

1/2 sachet

Desserts from world

Lemon cake and raspberry jam

Lemon cake and raspberry jam

vegan with gluten source of D vitamins

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lemon cake and raspberry jam

Lemon cake and raspberry jam is a simple and healthy dessert as it is prepared without adding sugar and butter to the recipe.

Lemon cake and raspberry jam step 1

step 1

First, peel the banana and divide it into pieces. Then put it in a large bowl and crush it with a fork.

Lemon cake and raspberry jam step 2

step 2

Then add the yogurt, turmeric, vanilla and lemon zest. Stir with a spatula then also incorporates seed oil and rice drink.

Lemon cake and raspberry jam step 3

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.

Lemon cake and raspberry jam step 4

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.

Lemon cake and raspberry jam step 5

step 5

Add the second half of the dough and if you want, spread the remaining jam on the surface as you prefer.

Lemon cake and raspberry jam step 6

step 6

Bake the cake in the oven at 170 ° C for about 35 minutes, but anyway, try the toothpick before taking it out.

Lemon cake and raspberry jam step 7

step 7

Wait until you cool it before removing it from the mold.

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