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Sugar free Cherry and coconut crumble cake
(0 votes)
Difficulty:
moderate
Preparation:
1 hr 30 min.
Preparation
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Ingredients
for
12
- For the cherries
- 1 cup Cherries (pitted)
- ⅛ cup Fructose
- 2 Tbsps Corn starch
- For the crumble topping
- 1 cup all-purpose flour
- 0.333 cup unsalted butter (diced)
- 1 Tbsp Fructose
- For the cake
- 1 cup plain flour
- ¾ tsp Baking powder
- ¾ cup Shredded coconut
- 1 cup coconut sugar (scant)
- 0.333 cup butter (melted)
- 2 eggs
- ⅛ cup Yogurt
- 2 Tbsps milk
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 26cm x 20cm|10 1/2" x 8" tin and line the base with non-stick baking paper.
2.
For the cherries: put the cherries and water in a pan and bring just to a boil, reduce the heat and simmer for 2-3 minutes.
3.
Combine the fructose and cornflour. Stir into the fruit and continue to cook for 2-3 minutes, stirring frequently, until thick. Set aside to cool.
4.
For the crumble topping: put the flour into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the fructose and set aside.
5.
For the cake: sift the flour and baking powder into a mixing bowl. Stir in the coconut.
6.
Beat together the sugar, melted butter, eggs, yoghurt and milk until thoroughly mixed. Stir into the flour mixture until only just combined.
7.
Spread 2/3 of the mixture evenly into the tin. Spoon the cooled cherry mixture evenly over the top.
8.
Using a teaspoon, dot the remaining cake mixture evenly on top of the fruit. This will not cover the entire cake.
9.
Sprinkle the crumble mixture over the top.
10.
Bake for 45-50 minutes, until the crumble topping is golden brown. Cool in the tin for 10 minutes, then place on the baking paper on a wire rack to cool completely.
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