Name: Low-Carb Apple Cake (sugar-free)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: German
Ingredients: 6.7 oz. (190g) butter; 3/4 cup (150g) xylitol; 5 medium eggs; 3.5 oz. (100g) low-fat curd; 2 tbsp. lemon juice; 10.6 oz. (300g) ground almonds; 4 tsp. baking powder; 1/4 tsp. cinnamon; 1/4 tsp. cardamom; pinch of salt; 2-3 apples (e.g. Granny Smith); powdered erythritol for dusting

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Today is World Diabetes Day – I guess serving you a sugar-free and low-carb cake today makes sense, right? ;) All out there that need to cut back on sugar or just want to reduce their sugar intake a bit, this delicious Apple Cake is the cake to make. Who needs that white devilish stuff if you can enjoy sweet stuff without it? ;P

Low-Carb Apfelkuchen | Bake to the roots

This week I posted a new recipe each day that in some way is/was related to the topic of diabetes. Sugar-free and low-carb recipes like this one here as well as recipes with loads of veggies or whole-grain products – the diet of a diabetic is not only about reducing or replacing sugar. It’s actually more about a balanced and healthy diet. Like for everybody else I guess ;P

Diabetes is a disease that affects a lot of people. In Germany, there are about 8 million and the numbers are constantly increasing. There are many reasons for this – the wrong diet, not enough exercise, for example. The food industry also plays an important role by selling more and more food that has sugar added… sugar is a (still) cheap ingredient that makes many products “more pleasing”.

Our body and the brain like sugar – it’s a signal that the food is not poisonous and it’s an easy to digest energy source. In times when food was not available always and everywhere, it made sense when your body told you “eat a lot of the sweet stuff, it keeps us alive and who knows when we will find something again”. Today we still get the same message from the brain when we eat something sweet, but food is now available all the time and continuous consumption of sugar does more harm than good… and this is exactly what the food industry uses to sell its products. Products sell well if they are a bit sweeter because we are easily hooked to it ;)

You can try a little experiment if you like. Try not to eat sugar for 30 days. Or a couple of days only – you will notice the effects quite quickly ;P First of all you will realize that it is difficult to find food without added sugar in the supermarket. Almost everything that has been processed somehow contains sugar – yogurt, muesli, smoothies, or even sausages – sometimes it is not much, but sugar is added almost everywhere. Unfortunately, it is not always obvious that sugar has been added because it does not appear as “sugar” on the ingredients list. Anyway. Once you have managed to eat no sugar for several days, your body will probably react to the lack of sugar in your system. A body that is used to sugar will crave it and you will notice that at some point. When I started to eat sugar-free my mood was pretty quickly pretty bad ;P But this will improve after some time and the craving for sugar will decrease. If you have been on a sugar-free diet for a while, the food with added sugar will probably taste much sweeter (and often too sweet) – at least that’s how I experienced it. Too sweet most of the time actually.

Well… back to the cake. If you are looking for something low-carb, you should definitely give it a try. It’s a delicious cake and packed with apples – those apples contain sugar, but that’s a kind of sugar we don’t mind ;P

INGREDIENTS / ZUTATEN

6.7 oz. (190g) butter
3/4 cup (150g) xylitol
5 medium eggs
3.5 oz. (100g) low-fat curd
2 tbsp. lemon juice
10.6 oz. (300g) ground almonds
4 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. cardamom
pinch of salt
2-3 apples (e.g. Granny Smith)

powdered erythritol for dusting

190g Butter
150g Xylit
5 Eier (M)
100g Magerquark
2 EL Zitronensaft
300g Mandeln, gemahlen
4 TL Backpulver
1/4 TL Zimt
1/4 TL Kardamom
Prise Salz
2-3 Äpfel (z.B. Granny Smith)

Puderxylit zum Bestreuen

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 350°F (175°C). Grease a 9 inches (23cm) springform tin and line it with a piece of baking parchment. Set aside.

2 Add the butter and xylitol to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well. The mix will probably curdle a bit after the addition of the third egg, but that is ok. Mix the low-fat quark with the lemon juice, add to the bowl and stir in. Mix ground almonds with baking powder, cinnamon, cardamom, and salt – add to the bowl and mix in. Pour the batter into the prepared tin and smooth out the top. Set aside.

3. Wash and dry the apples, peel them if you like or leave the skin on, then quarter them, core, and cut into thin slices. Press the slices into the dough – start on the outer edge in a circle and place the slices close to each other, continuing in circles towards the center, then bake for about 85-90 minutes or until a wooden skewer inserted in the center comes out clean. Cover with a piece of aluminum foil if the top of the cake gets too dark and continue baking. Depending on the oven and baking tin, the baking time can vary quite a bit. Take out of the oven and let it cool down inside the springform tin. Dust with powdered erythritol before serving.

1. Den Backofen auf 175°C (350°F) vorheizen. Eine 23cm (9 inches) Springform einfetten und mit Backpapier auslegen. Zur Seite stellen.

2. Butter und Xylit in eine große Schüssel geben und hell und luftig aufschlagen. Die Eier einzeln dazugeben und gut unterrühren – ab dem dritten Ei wird die Masse vermutlich nicht mehr zusammenhalten wollen, aber das ist ok. Magerquark mit Zitronensaft verrühren und dann zur Schüssel dazugeben und unterrühren. Mandeln mit Backpulver, Zimt, Kardamom und Salz vermischen und dann zur Schüssel dazugeben und unterrühren. Den Teig in die vorbereitete Form füllen und glatt streichen. Zur Seite stellen.

3. Die Äpfel waschen und trocknen, wer mag, kann sie auch schälen, dann vierteln, entkernen und in dünne Spalten schneiden. Die Spalten eng aneinander in Kreisen (Außen anfangen) in den Teig drücken und dann für etwa 85-90 Minuten backen – gegen Ende der Backzeit ggf. mit einem Stück Alufolie abdecken, sollte der Kuchen zu dunkel werden. Mit einem Holzspieß testen ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn er sauber herauskommt. Je nach Ofen und Backform kann die Backzeit stark variieren. Aus dem Ofen holen und in der Form abkühlen lassen. Vor dem Servieren mit Erythrit Puderzucker bestreuen.

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Here is a version of the recipe you can print easily.