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Strawberry Cake with Basil Cream
Why it's Low GI
A light almond-and-wholegrain sponge, naturally pink, layered with a quark-and-basil cream and fresh strawberries — sweetened with stevia, so it stays gentle on blood sugar.
Method
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- Heat the oven to 180°C and grease a springform tin.
- In a blender, mix all the flours, 1 tbsp stevia, vanilla, the colour, flax seeds and guar gum.
- Let the batter stand 20 minutes to thicken.
- Mix in the baking powder and blend.
- Pour into the tin and bake 20–30 minutes (about 25 for a 22.5 cm tin).
- Make the cream: blend the quark, 1 tbsp stevia, vanilla and 12 fresh basil leaves.
- Cool the sponge completely.
- Split the sponge horizontally and slice the strawberries.
- Spread each layer with cream and add strawberries (you can add banana too).
- Decorate with strawberries and fresh basil and dust with powdered erythritol.
Nutrition
Per serving (est.): ~210 kcal · Carbs 20 g · Fat 8 g · Protein 14 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.
More Low-GI recipes
GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.