Unsweetened applesauce and raspberries supply the sweet elements, with vanilla rounding out the flavour. I realize that it's not that sweet so if you're having trouble with the lack of sugar, you can add 15-20ml of maple syrup, and it'll do the trick.
DessertsRaspberry Almond Skyr Cake
This raspberry almond skyr cake has a tender, close crumb with bright pockets of fruit and a mild almond finish. Skyr and applesauce keep the slices moist, while ground oats and chia give the batter enough structure to cut cleanly after cooling.
Ingredients
Preparation Steps
Heat the oven
Heat the oven to 175°C / 350°F. Line a 20 cm / 8-inch round cake tin with baking paper.
Grind the oats
Grind the Dry oats into a coarse flour. A few small flakes are fine.
Mix the wet ingredients
Whisk the Plain Skyr, Chicken eggs, Canned unsweetened applesauce, Oat milk, Vanilla extract, and Dried chia seeds until smooth. Leave the mixture for 10 minutes so the chia seeds thicken it slightly.
Make the batter
Whisk together the Whole wheat flour, Defatted almond flour, ground Dry oats, and Baking powder. Fold the dry mixture into the wet mixture just until no dry streaks remain, then gently fold in the Raspberry.
Bake the cake
Scrape the batter into the lined tin and level the surface. Bake for 35 to 40 minutes, until the centre springs back lightly and a skewer inserted away from a raspberry comes out without wet batter.
Cool and slice
Leave the cake in the tin for 20 minutes, then lift it out and leave it on a rack for 10 minutes. Cut into four generous slices (if you plan it for breakfast and you're hungry like me) once it is warm rather than hot.
Recipe insights
Keeping the Fruit-Sweet Base Intact
A Thick Soy Yogurt Substitute
Plain unsweetened soy yogurt can replace the 250 g of skyr in the same amount when a lower-dairy version is wanted. Choose a thick variety: the substitution is intended to retain the batter's moisture and body.
Refrigerating Leftover Slices
Store any remaining cake in an airtight container in the refrigerator and use it within three days. A brief warm-up softens the raspberry juices again without needing to rebake the slices.
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