Raspberry yogurt birthday cake

Ingredients for 8 servings:

• 100 g spelt flour (type 630)
• 100 g yogurt
• 50 g margarine, soft
• 60 g sweetener (diabetic sweetener)
• 1 egg(s)
• 1 tsp baking powder
• Baking soda, 1/3 tsp
• 100 g raspberries or blueberries
• some powdered sugar for dusting
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

suitable for diabetics

Preheat the oven to 180°C and grease a 16 cm mini springform pan. Whisk together the yogurt, sugar, egg, and margarine until smooth. Mix the baking powder, baking soda, and flour. Sift a spoonful over the other ingredients and fold in. Don’t overmix the batter, however, as this will ensure the cake is nice and light and moist. Pour the batter into the pan, smooth it out, and scatter the raspberries on top. Bake the cake in the hot oven for about 45 minutes. After about 30 minutes, cover with aluminum foil to prevent it from overcooking. After baking, let the cake cool in the pan. Dust with powdered sugar once cooled. For 8 cakes = 270 kcal per cake = 1.84 BU. For 16 cakes = 135 kcal per cake = 0.92 BU.