Pound cake with poppy seeds and raspberries

90 min.
380 kcal
SteviaSweet Crystal

200 g soft butter
80 g SteviaSweet Crystal
2 eggs
  Grated peel of 1 orange
100 ml orange juice
100 ml milk
400 ml wheat flour
100 ml almond flour
2 tsp baking powder
50 ml poppy seeds

To serve

200 g cream cheese
1 tsp SteviaSweet Crystal
200 g fresh raspberries
  Some mint

Preheat the oven to 175 ºC.

Grease a baking tin (1.2 l) with butter. Beat the butter until fluffy and add SteviaSweet Crystal. Continue beating until Crystal has partly dissolved. Add eggs, beating vigorously. Mix the dry ingredients and the orange peel and add the mixture together with the liquids. 
Pour the batter into a baking tin and bake for approx. 1 hour. Test if the cake is cooked with a matchstick. If the cake becomes too dark, lower the heat to 150 ºC. Leave the cake to cool down.
Whisk the cream cheese and SteviaSweet Crystal into a fluffy paste and spread on top of the cake just before serving. Garnish with fresh raspberries and mint.

Nutritional information per portion

380 kcal
1596 kJ
8.5 Protein in g
22 Carbohydrates in g
29 Fat in g