Name: YOGURT CAKE with low sugar and low glycemic index apricots
Prep time: 10 min
Cook time: 35 min
Yield: 1 servings
Ingredients: 140 g of sheep yogurt; 120 g of hulled barley flour; 80 g of almond powder; 50 g of olive oil; 40 g of agave syrup; 3 egg; 8 g of baking powder; 1 tablespoon of vanilla extract (optional); 2.5 apricot; 1 pinch of sliced almond (optional)

YOGURT CAKE with low sugar and low glycemic index apricots

100% healthy twist I loved it so much that I couldn't resist having 3 slices, but I limited my intake of carbohydrates for the day, so let's say it's not too bad. Someone asked me for a low glycemic index yogurt cake recipe, so I tried making a healthy version with good fats, little sweetener, and low glycemic index flour ☺. Since I had some apricots on hand, I decided to add them in.

Vegetarian Low GI Public

Course: Snack

Preparation time: 10 minutes

Cooking time: 35 minutes

Energy: 1815 kcal / serving

Instructions

1. For 1 loaf cake:
- 140g of plant-based yogurt (or you can use Greek sheep yogurt)
- 120g of hulled barley flour (GI=30)
- 80g of almond powder
- 50g of olive oil (the taste of olive disappears during baking, I promise)
- 40g of agave syrup
- 3 eggs
- 3/4 of a packet of baking powder (8g)
- optional for flavoring: vanilla extract or almond extract or orange blossom extract
- 2 and a half apricots
- optional: sliced almonds
2. 1⃣ Mix the flour, almond powder, and baking powder. Add the yogurt, 1 egg, agave syrup, oil, and the chosen extract one by one. Mix well to obtain a homogeneous batter.
3. 2⃣ Separate the yolks and whites of the remaining 2 eggs. Add the yolks to the batter. Beat the 2 egg whites until stiff peaks form, then gently fold them into the batter.
4. 3⃣ Pour the batter into a loaf pan. Cut the apricots into quarters and press them slightly on top. Sprinkle with sliced almonds and bake for about 35 minutes at 190°C.