Cooking Instructions
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Step 1
Prepare the base by soaking the
Dates (3 1/2 Tbsp)
and
Raisins (1/4 cup)
in hot water for a couple of hours.
Step 2
Next, strain the fruits, discard the water, and transfer the fruits into a blender. Add
Spelt Flakes (1 2/3 cups)
and
Coconut Oil (1 oz)
and mix until preferred texture.
Step 3
Spread the mixture evenly into a 6-inch springform cake pan. Press onto the bottom and refrigerate the pan while making the filling.
Step 4
Preheat the oven to 350 degrees F (180 degrees C).
Step 5
Then, in a large bowl prepare the filling by whisking together
Eggs (4)
,
Yoghurt (1 2/3 cups)
,
Corn Starch (1/3 cup)
, and
Granulated Erythritol (1/3 cup)
.
Step 6
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.
Step 7
Leave the cake in the oven to cool while keeping the door open.
Step 8
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.
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