Prepare the base by soaking the
Dates (3 1/2 Tbsp)
Raisins (1/4 cup)
in hot water for a couple of hours.
Next, strain the fruits, discard the water, and transfer the fruits into a blender. Add
Spelt Flakes (1 2/3 cups)
Coconut Oil (1 oz)
and mix until preferred texture.
Spread the mixture evenly into a 6-inch springform cake pan. Press onto the bottom and refrigerate the pan while making the filling.
Preheat the oven to 350 degrees F (180 degrees C).
Then, in a large bowl prepare the filling by whisking together
Greek Yogurt (1 2/3 cups)
Corn Starch (1/3 cup)
Granulated Erythritol (1/3 cup)
Next, pour the mixture into the pan. Transfer the cake tin to the preheated oven and bake at 350 degrees F (180 degrees C) for about 50 minutes or until the center is settled.
Leave the cake in the oven to cool while keeping the door open.
After the cake completely cooled, with a spatula spread the
Blueberry Jam (1 jar)
evenly on top and along the sides. Refrigerate for a few hours before serving.