This cake is great with a cup of tea in the afternoon, and is higher in fibre than traditional cakes, thanks to the teff flour and addition of yoghurt. It is also low in saturated fat, so helpful if you are monitoring your intake.
If you haven't heard of teff, it's a grain grown in Ethiopia and used to make injera (the traditional sourdough flatbread). It's low glycemic and richer in calcium, iron, manganese and phosphorus than many grains. Unusually (for a grain) - it also contains Vitamin C, (although there are many richer plant-based sources so don't rely on teff for this micronutrient!)
You can easily make this cake with wholemeal or other wholegrain flour in place of the teff if you don't have it.
Raspberry Teff Cake (approx 6 slices)
¼ cup ground almonds or cashews (30g)
1/3 cup of teff or any wholegrain flour (50g)
¼ cup of ground flaxseed (30g)
1 tablespoon arrowroot powder
1 teaspoon of baking powder
1 teaspoon of vanilla powder
2 tablespoons of chia seeds
½ tablespoon cinnamon
¼ Cup + 1/8 cup (60g) Xylitol or Stevia
125g punnet of raspberries (100 to fold into cake mix and remainder to top cake)
50g (2 tablespoons) unsweetened natural yoghurt
2 peeled tangerines
2 tablespoons of butter or coconut oil
Flaked almonds (optional) for decoration
Preheat oven to 180
Blend nuts (if not using pre-ground) in a food processor or blender
Add in remainder of dry ingredients (except berries) and pulse to mix – then set aside,
Blend tangerines till liquid, then add in remainder of wet ingredients and pulse to mix completely.
Add wet ingredients to dry and mix well - then carefully fold in the raspberries with a spatula
Pour into a small cake tin and sprinkle raspberries and flaked almonds on top
Bake for 25 to 30 minutes.
Don't be tempted to dive in! Make sure you leave the cake to cool on a wire rack as it will firm up and set a bit more after it's taken out the oven.