I made it with the fruit I had to finish and without even turning on the scale: the fruit salad cake has become my summer breakfast with only 110 Kcal!
Ingredients
- ½ cup (60 g) flour (type 1, whole wheat, or your choice)
- ½ cup (100 ml) egg whites or 2 whole eggs
- ½ cup (120 ml) cow’s milk or plant-based milk (e.g., almond, oat, soy)
- 2 cups (250 g) fresh seasonal fruit (choose from blueberries, raspberries, peaches, apricots, strawberries, kiwi, apples, etc.)
- Optional: 10 g protein powder (neutral or vanilla flavor) for a protein version
Directions
1. Prepare the Base Mixture
In a bowl, combine the flour, egg whites (or whole eggs), milk, and a sprinkle of cinnamon. Mix with a whisk or spoon until you achieve a smooth, lump-free batter.
2. Cut the Fruit
In another bowl, wash and cut the fresh fruit into small, even pieces. It is advisable to use ripe, sweet fruit to ensure natural sweetness in your cake.
3. Combine and Pour into the Pan
Add the chopped fruit to the batter and gently fold to incorporate it evenly. Pour the mixture into a 14 cm round cake tin lined with dampened and wrung-out parchment paper (this helps it stick better).
4. Bake
Bake in a preheated static oven at 180°C (350°F) for about 30 minutes, or until the surface is golden and the interior is cooked through (check with a toothpick).
5. Cool and Serve
Allow the cake to cool completely before removing it from the tin. Serve at room temperature or slightly chilled from the refrigerator.
Storage: Keep in the refrigerator in an airtight container for up to 2 days. It can be enjoyed cold or just slightly warm.
Note: Not suitable for freezing, as the high content of fresh fruit can alter the texture after thawing.
Nutritional Information
- Calories: Approximately 110 kcal per serving
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Cooking Tips and Tricks
- Choose Ripe Fruit: Using ripe, sweet fruit not only enhances the flavor but also eliminates the need for added sugars.
- Experiment with Flours: If you’re looking for gluten-free options, substitute regular flour with rice flour, certified oat flour, or any gluten-free flour mix.
- Customize Flavors: Add zest from lemons or oranges, a splash of vanilla extract, or a pinch of ginger to infuse different aromatic profiles into your cake.
Possible Variations
- Nutty Addition: For a delightful crunch, mix in sliced almonds or chopped walnuts to the batter before baking. This adds texture and healthy fats.
- Chocolate Twist: For those craving a little richness, fold in dark chocolate chips into the batter along with the fruit for a decadent touch.
This fruit salad cake is not just a delectable treat but also an excellent way to incorporate healthy fruits into your diet. Enjoy this simple yet satisfying cake as a breakfast option or a light dessert any time of the day!