Pound cake with poppy seeds and raspberries
90 min.
380 kcal
SteviaSweet Crystal
Ingredients for 10 servings
| 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
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Preparation
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 |