Vanilla pound cake with rhubarb compote sugarfree
15 min.
191 kcal
SteviaSweet Crystal
Ingredients for 12 servings
For the cake
100 g |
butter |
250 g |
white flour |
90 g |
SteviaSweet Crystal |
1/2 tsp |
ground vanilla |
2 tsp |
baking powder |
3 |
eggs |
100 g |
sour cream |
For the rhubarb compote
400 g |
rhubarb |
150 ml |
water |
90 g |
SteviaSweet Crystal |
4 g |
vegan gelling agent |
1 tsp |
ground vanilla |
2 |
sprigs rosemary |
To serve
200 g |
fat-free Greek yoghurt |
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Preparation without sugar
- Grease a loaf or cake tin (approx. 1 litre) and dust with flour.
- Preheat the oven to 175 °C.
- Combine the butter, flour, SteviaSweet Crystal, vanilla and baking powder and knead by hand to form a crumbly dough. Mix the sour cream and egg. Add half of the sour cream mixture to the dough and mix using a hand mixer to form a smooth batter. Repeat with the other half.
- Spoon the batter into the tin, smooth the top and place in the oven. Bake for 30 minutes. Reduce the oven temperature to 150 °C and bake for another 20-25 minutes. Remove the cake from the oven and allow to cool for several minutes before tipping out.
- Wash the rhubarb and cut it into pieces measuring around 1 cm. Place the water, SteviaSweet Crystal, gelling agent and vanilla in a shallow pan. Bring to the boil, stirring continuously. Add the rhubarb, cover and simmer gently for approx. 10-15 minutes or until the rhubarb is soft. Remove the pan from the heat, add the rosemary sprigs and leave to infuse for 15 minutes.
- Serve the cake as a dessert. Cut the cake into pieces and decorate with the yoghurt and rhubarb compote.
Nutritional information per portion
191 |
kcal |
802 |
kJ |
5.5 |
Protein in g |
16.5 |
Carbohydrates in g |
11.5 |
Fat in g |
121 |
Saved sugar calories |