Easter is around the corner, and the traditional Easter cake can't be missing from your table. Believe me, this fit Easter cake is an amazing piece of baked good, unrecognisable from the traditional recipe. Everyone will love it. Don't you believe us? Try it yourself.
Nutrition (1 serving)
- 163 kcal
- 21,3 g carbohydrates
- 8,4 g fats
- 6,6 g protein
Per 12 portions
- 300 g spelt flour
- 70 g ghee
- 35 g xylitol
- 30 g raisins
- 30 g vanilla protein powder
- 20 g yeast
- 20 g almonds
- 120 ml milk
- 1 egg
- 3 g salt
- 1 egg
- 30 g almonds
Instructions
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Prepare the dough starter – crumble the yeast into a mug and mix with 5g of xylitol until you have a paste. Add 60ml of lukewarm milk. Cover it with a tea towel and leave it to rise in a warm place.
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Meanwhile, sieve the flour into a bowl. Add the protein, 25g of sweetener, 60ml of lukewarm milk, ghee and eggs. Then add the risen starter and, using a kitchen blender, create a dough. Knead it in the kitchen blender for 5 minutes or so. Add in the raisins and almonds and blend for 5 more minutes, until you have a smooth dough.
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Leave it to rise for 30 minutes, in a warm place, covered. After 30 minutes, knead it into a smooth loaf. Transfer it on a tray lined with baking paper, cover it with a tea towel and leave it to rise for another hour.
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Preheat the oven to 180 °C. Wash the risen Easter cake with a beaten egg and sprinkle with chopped almonds. Using scissors or a knife, make a cross in the middle and bake for 30‑35 minutes, until golden.
