Dive into the zesty world of lemon cakes with this sugar-free version that's bursting with the fresh flavors of lemon and the sweet, subtle hints of blueberries. Crafted with a mix of rice and oat flours and layered with a creamy ricotta and cottage cheese filling, this cake is a testament to the delight of natural sweetness. The addition of a tangy lemon layer adds a refreshing twist, making it a perfect dessert for any occasion.
Why You'll Love This:
- Natural Sweetness: Enjoy the guilt-free pleasure of a dessert sweetened with natural syrups, catering to health-conscious tastes.
- Lemon-Blueberry Harmony: The vibrant blend of lemon and blueberries offers a refreshing and delightful taste experience.
- Creamy Texture: The ricotta and cottage cheese layer provides a smooth, creamy contrast to the zesty lemon and fruity blueberries.
Perfect Occasion:
Ideal for summer picnics, spring gatherings, or as a celebratory cake for birthdays and anniversaries. This cake is also perfect for those seeking a lighter, healthier dessert option that doesn't compromise on flavor.
Decoration Tips:
- Blueberry Garnish: Top the cake with fresh blueberries for a beautiful, vibrant finish.
- Lemon Zest: Add grated lemon zest over the top for an extra burst of lemon flavor and a touch of color.
- Mint Sprigs: A few fresh mint leaves can add a refreshing aroma and make your cake look even more inviting.
For the Layers:
- 2 eggs
- 7 ounces (200g) of sour cream
- 10.6 ounces (300g) of mixed flour (half rice, half oat)
- 1 teaspoon of baking powder
- 2 teaspoons of lemon zest
- 5.3 ounces (150g) of blueberries
- Vanilla extract to taste
- Natural syrup or other sweeteners to taste
For the Cream:
- 10.6 ounces (300g) of ricotta
- 5.3 ounces (150g) of soft cottage cheese
- Natural syrup or other sweeteners to taste
For the Lemon Layer:
- 3.5 ounces (100g) of lemon juice
- 2.3 ounces (65g) of lemon pulp
- 1 ounce (30g) of apple puree
- 3.5 ounces (100g) of milk (0.5-2% fat)
- 0.9-1 ounce (25-30g) of cornstarch
- Natural syrup or other sweeteners to taste
Instructions:
- Mix the eggs, sour cream, sweetener, and lemon zest. Gradually add the mixed flours and baking powder to form the batter. Fold in the blueberries gently.
- Bake the batter in a preheated oven at 356°F (180°C) for a layer that's fluffy and golden.
- For the cream, blend ricotta, cottage cheese, and sweetener until smooth.
- Prepare the lemon layer by combining lemon juice, lemon pulp, apple puree, milk, and cornstarch in a saucepan. Cook until it thickens, then sweeten to taste.
- Assemble the cake with layers of sponge, cream, and lemon mixture, finishing with a layer of cream and garnishing with blueberries and lemon zest.
Enjoy this refreshing sugar-free lemon cake with blueberries, a delightful concoction that promises to bring a zestful joy to your dessert time!