Have you tried coconut sugar yet? I had heard of it, but I had not yet found it until a few days ago. It is a sugar extracted from the sap of the coconut palm flowers, whose color and taste are reminiscent of those of whole cane sugar. Today we will learn how to use it. to prepare a simple cake, also suitable for diabetics!
Video of the Recipe
Identity Card of the Recipe
- 216 KCal Calories per serving
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Ingrediants
- 250 g of wholemeal flour
- 1 pinch of salt
- 20 g of bitter cocoa
- Vanilla essence
- 300 g of pears
- 60 ml of corn oil
- 200 ml of milk
- 120 g (2 egg whites + 2 yolks) of eggs
- 100 g of coconut sugar
- 10 g of baking powder
Materials Needed
- Hinged pan with a diameter of 22 cm
- Bowl
- Electric whips
- Chopping board
- Knife
Preparation
- In a bowl, collect all the dry ingredients: wholemeal flour, cocoa, coconut sugar, vanilla flavoring and salt.
Some information on coconut sugar
Coconut sugar is obtained from the sap of the coconut palm blossoms. It differs from other sweeteners for these characteristics:- It is rich in mineral salts (potassium, magnesium, sulfur, nitrogen) and vitamins (vitamin C), the quantity of which is higher than that of agave syrup, honey and maple syrup:
- It has a glycemic index of 35 (lower than white sugar)
- It tastes like caramel
- It does not cause significant blood sugar changes
As an alternative to coconut sugar, whole cane sugar can be used, in the same quantities.
- Shell the eggs and divide the yolks from the whites.
- In the center, add the milk, oil and egg yolks: mix the ingredients to obtain a thick cream.
- Collect the egg whites in a bowl and whisk them until stiff with an electric whisk. Add the frothy mass of egg whites to the mixture, taking care to mix the mixture slowly and from top to bottom to avoid letting the mixture collapse.
- As a last ingredient, add the baking powder and mix the powder with the other ingredients.
- Pour the cream into a pan lined with baking paper with a diameter of 22 cm. Decorate the surface with previously peeled pear wedges.
- Place in the oven immediately and bake at 160 ° C (mode: ventilated) for 35-40 minutes or until the cake is perfectly cooked.
- Cut into slices and serve. It is advisable to keep the dessert in the fridge and consume it within 3 days. Before serving the cake, we recommend that you reheat it quickly in the oven. For a sinful version, serve the pear and chocolate cake hot, accompanied with a scoop of vanilla ice cream.
Alice's comment - PersonalCooker
This cake can be eaten without too many remorse because it is really very light (in every sense!). Don't you like pears? You can replace them with other seasonal fruit!Nutritional values and Health Comment on the recipe
That of the Simple Cake with Coconut Sugar is a recipe that belongs to the group of desserts.
It has a not too high caloric intake, provided mainly by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, unsaturated fatty acids and peptides of medium biological value.
Fiber is very abundant and cholesterol is significant.
It also contains lactose and gluten.
The Simple Cake For Diabetics is a food that does not lend itself to the ordinary diet for overweight, even if it can be inserted from time to time with reasonable portions in the diet against metabolic pathologies.
It is recommended to avoid it in case of celiac disease and lactose intolerance.
It is admitted by the vegetarian philosophy but not by the vegan one.
The large concentration of fibers significantly increases intestinal motility.
The average portion of Simple Cake with Coconut Sugar is 30-50 g (65-110 kcal).
