Jostaberry nut cake

Ingredients for 1 servings:

• 150 g butter, soft
• 100 g stevia with powdered sweetener (stevia sugar)
• 50 g sugar
• 4 eggs
• 1 bag of lemon peel
• 100 g wholemeal spelt flour
• 200 g hazelnuts, ground
• 500 g jostaberries
• 2 tsp. baking soda

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

low carbohydrates

Wash the berries and remove the stems; removing the blossoms is not necessary. Preheat the oven to 180 degrees Celsius (top/bottom heat). Grease a 26 cm springform pan well. Separate the eggs and beat the egg whites until very stiff. In a second bowl, cream the butter with stevia sugar, sugar, and lemon zest until fluffy. Mix the egg yolks, one at a time, into the butter and sugar mixture. Mix the flour, ground nuts, and baking soda into the batter. Carefully fold in the beaten egg whites. Pour the batter into the baking pan, distribute the berries evenly over the top, and press down lightly. Bake for about 50 minutes; do the toothpick test! If you like it sweeter, replace the stevia sugar with regular sugar and cover the cake with icing after it has cooled. For 12 cake slices, this will result in 15 carbohydrates per slice.