A mini sugar free layer cake that is a perfect healthier treat for two (or even shared in little slices between a family of 4). Great when you want a treat without too many tempting leftovers left lying around!
- 55 g (1/2 stick) salted butter, soft (or use unsalted butter and a pinch of salt)
- 2-3 tbsp xylitol
- 1 medium egg, beaten
- 1/2 tsp sugar free vanilla extract
- 55 g (1/4 cup + 1 tbsp) wholewheat flour (spelt gives a lovely nutty flavour and buckwheat makes an excellent gluten free option - use all-purpose/plain if you want to, it will make a lighter cake but won't be the healthier wholegrain choice)
- 1 tsp baking powder (gluten free if needed)
- large handful frozen cherries
- 2 tsp cornflour (cornstarch)
- 125 ml (1/2 cup) double (heavy) cream, whipped to soft peaks (or whipped coconut cream - unsweetened or sweetened with a couple of drops of stevia)*
- fresh blueberries, to serve
- chopped roasted hazelnuts, to serve
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Preheat the oven to 180C/350F/gas 4. Cream the butter and xylitol together with a whisk or wooden spoon until pale and fluffy (about 2-3 mins). Slowly drizzle in the beaten egg bit by bit, stirring well between additions. If it starts to "curdle" and separate, add a spoonful of the already measured out flour to help it smooth out. Stir in the vanilla extract and tip in the flour and baking powder, stirring to mix until just combined. Pour into two greased ramekins or a greased and lined 10cm (4") cake tin (or a greased and lined small square cake tin). Bake for 20-30 mins, until a skewer inserted into the centre of the cake(s) comes out clean. Allow to cool completely.
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While the cakes cool, put the cherries in a pan and heat until soft and the juices are released. Mash or puree with a hand blender and whisk in the cornflour, then simmer until thick (this should only take 1-2 mins). Pour into a cold bowl and chill in the fridge (or freezer) while the cakes cool.
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If you are working with the traybake/square cake tin, get a 10cm (4") round cookie cutter and cut out 3-4 layers. If you have 1-2 small cakes, cut them horizontally with a serrated knife to make 3-4 layers. Spread each layer with 1/4-1/3 of the cream and top with cherry "jam" and fresh blueberries. Layer the cakes and use the remaining cream, jam and berries to decorate the top of the cake. Sprinkle with chopped roasted hazelnuts, if using.
*I personally prefer the coconut cream, as it goes beautifully with the cherries. You can also do 1-2 layers of dairy cream and 1-2 layers coconut - I've done this before and it gives a lovely delicate coconut flavour without it being overpowering!