← All recipes

🍰 Juicy Nectarine and Blackcurrant Cake

170 kcal · 30 min · 4 servings

Ingredients

• 600 g ripe nectarine (6 ripe nectarines)
• 250 g red currants
• 100 g butter
• 500 g yogurt (1.5% fat)
• 4 eggs
• 100 g coconut blossom sugar
• 200 g spelt flour Type 1050
• 200 g semolina
• 1 packet baking powder
• 20 g powdered sugar from birch sugar (2 tbsp)

Instructions

1. 1. Wash the nectarines and blackcurrines thoroughly.
2. 2. Place the fruit in a colander and let it drain well.
3. 3. Cut the nectarines in half and remove the pits.
4. 4. Cut the nectarine halves into thin slices.
5. 5. Strip the blackcurrines from their stems using a fork.
6. 6. Melt the butter in a small saucepan.
7. 7. Let the melted butter cool down briefly.
8. 8. Put the yogurt, eggs, and coconut blossom sugar into a bowl.
9. 9. Whisk the ingredients together well with a whisk.
10. 10. Stir the cooled butter briefly into the yogurt mixture.
11. 11. Put flour, semolina, and baking powder into a separate bowl.
12. 12. Mix the dry ingredients well.
13. 13. Stir the flour mixture into the yogurt-butter mixture.
14. 14. Line a baking tray with baking paper.
15. 15. Spread the batter evenly on the tray.
16. 16. Distribute the nectarine slices and blackcurrines on the batter.
17. 17. Preheat the oven to 180 degrees Celsius conventional heat.
18. 18. Bake the cake in the oven for about 25 minutes.
19. 19. Put the birch sugar powdered sugar into a tea strainer.
20. 20. Dust the finished cake with it.
21. 21. Serve the cake lukewarm or cooled.

Nutrition per serving

• kcal: 170
• Protein: 5 g · Fett/Fat: 6 g · Carbs: 24 g