Light, soft, and moist cake thanks to the Greek yogurt and Limera extra virgin olive oil. Perfect for those who love desserts that are not too heavy and with a pleasant aroma of lemon and strawberries.
Wash and slice the strawberries; set aside a few for final decoration.
Combine the coconut milk with lemon juice and let it rest for 15 minutes.
In a bowl, beat the whole egg, the egg whites, and the erythritol until obtaining a light and frothy mixture.
Add the Greek yogurt, the coconut milk (previously mixed with lemon), the Limera extra virgin olive oil, and the lemon zest; mix well.
Sift together the all-purpose flour, oat flour, potato starch, and baking powder; incorporate the flours into the mixture with gentle movements from bottom to top.
Add part of the sliced strawberries to the batter and mix gently to distribute them.
Pour the batter into a lined or greased and floured 26 cm pan; complete the surface with the remaining strawberries.
Bake in a preheated oven at 180°C for 30-35 minutes (do the toothpick test: it should come out clean or with a few moist crumbs).
Remove from the oven, let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before serving.
26 cm round pan
Electric or planetary whisk
Flour sifter
Keep in the refrigerator covered with plastic wrap for 2-3 days. At room temperature maximum 1 day if it's hot.
Approximate total time: about 50 minutes. If you want a sweeter version you can slightly increase the amount of erythritol or use sugar. The oil
Italia
| Energy (kcal) | 152.23 |
| Carbohydrates (g) | 30.38 |
| of which Sugars (g) | 1.9 |
| Fat (g) | 4.65 |
| of which Saturates (g) | 2.44 |
| Protein (g) | 5.99 |
| Fiber (g) | 1.55 |
| Sale (g) | 0.06 |
