160 gr. fructose (fruit sugar)
80 gr. red fruits
80 gr. whole-wheat flour
60 gr. araruta flour
50 gr. rice flour
70 gr. dark chocolate (min. 70 % cocoa)
1/3 cup vegetable oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon baking powder
130 gr. dark chocolate (min. 70 % cacau)
1/” tablespoon fructose (fruit sugar)
2 tablespoons water
1. Pre-heat the oven to 180º. Prepare a baking tray (english cake) with baking sheet paper.
2. On a big bowl, mix the flour with fruit sugar and baking powder. Add the lemon and vegetable oil and beat well. Cut the chocolate in small chunks and incorporate in the batter together with the fruits.
3. Transfer the batter to the tin and bake in the oven, 35-40 minutes.
4. For the ganache: Cut the chocolate in bits and place on a small bowl. Mel in the microwave and add fruit sugar and water. Cover the cake while still hot. Let it cool before taking the paper off. Serve with tea or coffee.
This cake also works if you decide to do muffins, but in this case, they should bake in the oven for a bit less, around 20-25 minutes.