Soy cake with crumble base

It's been a while but I'm back with a new recipe , tried and tested (much to my own enjoyment) and ready to be baked in houses all over the country.

I present you, my low-fat, low sugar, yogurt cake with a crumble base.

Did I read low fat? 
Granted, there is butter in the base, but apart from that, the yogurt and milk add up to about 5g of fat....and that's the good kind of fat people because if you choose soy based products, you ingest the good saturated fats...the one the body just simply needs.

Did you say low sugar?
Two tablespoons of sugar go into the base. The yogurt and milk are naturally sweet and the additions of two tablespoons liquid sweetener just gives all you sweet tooths out there (I know I'm one of 'em) that extra satisfaction.

Why the crumble base?
You can use store-bought cookies and mash them up to make a crumble base. But this way is just way more fun. Get your hands dirty and start kneading that dough. Also, store-bought cookies are, apart from high in bad fat, also filled with extra additives to make them look good and hold their color. Therefore, take the extra ten minutes and just make it yourself and that way, you know exactly what went into them.

Ingredients:

For the crumble:
100 gr soft butter, cut into cubes
150 gr white flour
2 tbsp sugar
pinch of cinnamon
pinch of salt
1 tbsp cold water

For the filling:
250 gr plain soy yogurt (I used my all-time favorite Alpro Soy)
100 ml Light Vanilla Soy drink
2 tbsp liquid sweetener
2 eggs
100 gr buckwheat flour

Way to do it:

1. Sift the white flour in a bowl and add sugar, cinnamon and the salt and give it a little mix until they are combined. Add the sugar and use your hands to knead the dough. It needs to form a nice consistent ball. Not too sticky but definitely not too crumbly. Add a tbsp of water if you feel like the dough needs it to stick together.
2. Fold the ball of dough into a tinfoil and let it rest in the fridge for about 30 minutes.
3. To make the filling, add all it's ingredients in a bowl (use the one from the dough, nobody likes doing dishes right?) and mix until air bubbles start showing. Place in the fridge for at least 10 minutes.
4. Take a round baking tray and gently oil it. Line the tray with your dough. Pour in the mixture and place into a preheated oven at 200 degrees C for about 20 minutes.
 

Take the cake out of the oven if the outsides are set but the middle is still a little bit wobbly. Let it cool completely (COMPLETELY Stevie, have some patience) before you take it out of the tin.  

You can choose how you wish to decorate the cake. I saved some pieces of the dough and rolled them into long strips to make the circle design. It's your cake and your creation, so do whatever you like. You could even write out a person's name if you are making this cake as a birthday gift.

I enjoyed mine with a cup of coffee in my new favorite mug :)

Enjoy
xx

My version of a classical French Yogurt cake

Hello everyone, summer has arrived...oh yes it has! Pretty soon I'll be using this season's best fruit to make light and healthy desserts, but first a twist on the classical French Yogurt cake.

What's the twist you ask? Well, alcohol and soy yogurt. I like yogurt...but there's something about the plain yogurt Alpro soya makes that's just amazing. It has a gentle taste, very few fat and low sugar so all in all, it's pretty great. Healthy and tasty, that's what we're going for here.

Just like all my other recipes, this is so easy, a child could do it. The cake itself might look boring and simple, but trust me, this lovely thing will delight both your and your family's taste buds.

As I'm typing this, I'm starting to smell the batter turning into something amazing in the oven...so let's get on with the recipe.

 

Ingredients:

2 portions of 125ml plain yogurt (I used alpro soya)
2 eggs
1 tsp vanilla essence
3 tbsp Amaretto
2 cups op 125ml almond flour
liquid sweetner

About 10 crushed cookies (I used speculoos)

Way to do it:

1. Preheat the oven to 180degrees C and line the bottom of a round, spring-form cake tin with bakingpaper. Grease the sides with vegetable oil.
2. In a bowl mix yogurt with eggs, vanilla essence, amaretto and the sweetner. The sweetner is, as always, to your liking. I used about 2 tablespoons. Bear in mind that the ameretto is pretty sweet too so you might eveb omit the sweetner if you prefer.
3. Use your 125ml cups to measure the almond flour. Top both of them off with flour and add to the mix.
4. Mix till everything is well combined and allow yourself a little taste. Taste good doesn't it. Would it be wrong to just eat this as a sauce....
5. Enough daydreaming. Pour the batter into the baking tin and lightly sprinkle your crushed cookies over the top.

Bake in the oven for 20 minutes or until an inserted toothpick comes out clean.

Let cool for about 5 minutes before you take it out the tin. The cookies will have been baked into the top, making for a lovely, crunchy, topping.

This doesn't make a very big cake, so feel free to double the portions to make a bigger cake.

For extra yumminess, you could slice the cake in two and add a thin layer of strawberry jelly. However, I don't really feel like it needs it. This cake a light, slightly boozy version of a classic French yogurt cake. And remember, no added sugar, no butter but bursting with flavor!


Enjoy
xx