Tasty Mediterraneo

Mediterranean Diet - Nutrition & Health

Healthy birthday cake with blueberries

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Tasty-Mediterraneo-mini-healthy-birthday-cakeI had a great time in Majorca Island with the family. It was a short break but good enough to enjoy the nature and the good organic vegetables that my family grows.
Here you have a couple of nice pictures I took of Majorca’s countryside.

Tasty-Mediterraneo-Majorca_Now I am back home in Dublin and ready to share with you a healthy birthday cake recipe. Yes, I say a birthday cake because as you know this month is Tasty Mediterraneo’s first anniversary, time really flies!
It seems like it was only yesterday that I decided to create this blog to share my recipes with my family and friends and with all of you who are tempted by tasty and healthy Mediterranean recipes. And yet, one year has already gone by!

Tasty-Mediterraneo-healthy-mini-birthday-cakeI would like to remind you that I am doing a GIVEAWAY of a Hard Anodized Aluminium Saucepan (20cm / 3.8l) – this giveaway is not sponsored – I shared the terms & conditions for a chance to win this great saucepan with my “Chia pudding parfait with berries” recipe, check them out if you would like to participate!

guilt-free-birthday-cakes-Tasty-MediterraneoThis cake is a variation of “Coca de cuarto mallorquina”, one of my family’s cake recipes. It is high in protein and fibre, very light, moist and fluffy. For a more indulgent version you can add some melted dark chocolate over it and some berries, simply delicious!

mini-birthday-cakes-Tasty-MediterraneoIf you try this healthy birthday cake recipe, please let me know, leave a comment and rate it. I would love to know what you come up with. Enjoy!

birthday-healthy-cake-Tasty-Mediterraneo

5.0 from 2 reviews
Healthy birthday cake with blueberries
 
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Prep time
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Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 8 people
Ingredients
  • 8 Organic eggs
  • 110g (1 cup) Organic whole-wheat flour
  • 120g (1 cup) Organic coconut sugar (or unrefined cane sugar)
  • 1 Tablespoon baking powder
  • 100g (1 cup) Blueberries
Instructions
  1. Take out the eggs from the fridge and allow them to stand at room temperature for 10-15 minutes before preparing the cake.
  2. Grease 8 individual ramekins (or a large cake mould if you prefer) with olive oil and line them with baking paper (cut the papers to a size higher than the ramekin height to allow the cake to raise straight up).
  3. Separate the egg yolk from the egg white and place them in 2 separate bowls, making sure there is no egg yolk (not even a drop) mixed in with the egg white. Repeat the process with all the eggs.
  4. Beat the egg yolks add the sugar and beat together until combined. Add then the flour and the baking powder and beat well together until perfectly combined.
  5. Beat the egg whites to stiff peaks – this helps trap air and create lightness – and add them to the beaten yolks mix bowl. Mix well together.
  6. Preheat the oven to 175 degrees C (350 degrees F).
  7. Add a few blueberries in each of the ramekins and pour the cake batter in each of them up to ¾ full.
  8. Bake in the middle of the oven for 35 min at 175 degrees C (350 degrees F).
  9. Remove from the oven and leave to cool down.
Notes
For a more indulgent version of this cake you can melt dark chocolate, pour it over the cakes and add on top a few of your favourite berries.

 

Reader Interactions

Comments

    • Hi Mary, you can make them one day in advance. Or if you want you can freeze them (without adding the melted chocolate) and unfreeze them in the fridge. Enjoy and happy healthy cooking! 🙂

    • Hi Chudy, you could use a 15cm or 6 inches cake pan, but the cooking time in the oven should be about 40 min at 175 degrees C (350 degrees F) until a toothpick or any thin skewer inserted into the middle of the cake comes out clean. Enjoy and happy healthy cooking! 🙂

  3. Hi, could you include raspberries, blackberries and strawberries into the mix?

      • Could I also use frozen berries in the mixture if I coat them in flour first? ?

        • Hi Sophie, sure! If you prefer not having the berries in the bottom of the cake, instead of adding the berries in each of the ramekins and pour the cake batter, you could add the berries in the mix, coating them in flour first as you say, so that they won’t stay in the bottom 😉 Enjoy!

          • Thank you1 I ended up pureeing the berries and colouring the cakes naturally, however due to the coconut sugar being brown, it hasn’t really worked (I didn’t think ahead). It does taste lovely though!