Discover a reimagined, ultra-moist version of the famous invisible cake. Made primarily with fresh fruit, this dessert uses spelt flour and coconut sugar to offer a delicious experience without causing insulin spikes. The mango adds an exotic and creamy touch that pairs perfectly with the light crunch of thinly sliced apples.
Rich in fiber and delicately flavored with cinnamon, this cake is the perfect companion for your coffee breaks or light desserts. A simple, healthy recipe perfectly suited to the nutritional needs of women in perimenopause.
Ingredients
Preparation
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Preheat your oven to 180°C (gas mark 6). Lightly grease a 25cm cake tin or use a silicone tin.
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Peel the apples, remove the cores, and slice them thinly (ideally using a mandoline or food processor for even, very thin slices). Cut the mango into thick slices.
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Melt the coconut oil. In a bowl, whisk the eggs with the sugar until the mixture is light and fluffy. Add the milk, coconut oil, and vanilla extract.
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In a separate bowl, combine the spelt flour, baking powder, salt, and cinnamon. Gradually whisk this mixture into the liquid mixture to avoid lumps.
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Add the apple and mango slices to the batter and gently mix to coat them well. Pour the mixture into the prepared pan, smoothing the surface lightly.
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Bake for 40 to 50 minutes, or until the top is lightly golden and a knife inserted in the center comes out clean.
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Allow to cool slightly before unmolding. This cake is best enjoyed at room temperature or slightly chilled.
