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Traditional Granny Cake

A delicious recipe for a traditional cake. As good as the cakes your granny used to bake, but without real sugar.

4 eggs, room temperature
225 g SweetLife Xylitol
1 teaspoon vanilla extract
200 g unsalted butter, room temperature
200 g sieved wheat flour
1 teaspoon baking powder
1 pinch of salt
Optional: grated zest of 1 lemon

Preheat the oven to 170˚C. Grease a baking tin and set to one side.
Use a whisk to beat the eggs, SweetLife Xylitol and vanilla extract into a frothy batter. Stir the soft butter in another bowl until smooth and add it to the egg mixture. Mix everything well.

Spoon in the flour. Finally add the baking powder and salt (and the optional lemon zest). Stir for another 2 minutes until you have a smooth, light mousse. Pour the mixture into the baking tin and bake for 1 hour. Prick a wooden skewer into the middle of the cake to check whether it’s done. If it comes out clean, the cake is ready.

Then let the cake cool for 15 minutes and serve.


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