At the beginning I thought it is only fat free but later I realized that it is also gluten-free. Very moist chocolate sponge cake, with cranberry jam. So the combination of sweet and sour. Very comforting for cold autumn days :-)
Ingredients for small tray:
- 400g of red beans
- 5 heaped tablespoons coco powder
- half a cup of sugar
- 3 eggs
- teaspoon of cinnamon
- half teaspoon of nutmeg
- teaspoon of baking powder
- 50ml of milk
- 200g of cranberry jam
- a handful of dried cranberries
Method:
Whisk egg whites with sugar and make them nice and fluffy. Drain red beans and blend them. Add milk, egg yolks, cinnamon, nutmeg and blend again. Mix egg whites and the rest of ingredients using a spatula. Pour into a greased cake tray. Bake at 180°C for 40 minutes. Wait untill the cake cool down and cut the top and crumble it. Spread the top with cranberry jam. On top put crumbled cake and dried cranberries. I also put some crashed meringue on the top.
Yummy!
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