Flourless Fruit & Nut Breakfast Cake

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Flourless Fruit & Nut Breakfast Cake

Ingredients

  • 6 Large Eggs: Room temperature for the best lift.

  • 1 cup Greek Yogurt (Plain/Unsweetened): This provides the creamy, high-protein base.

  • 1/2 cup Almond Flour or Ground Oats: To give the cake a sturdy, sliceable structure.

  • 1 cup Mixed Dried Fruits: Red cranberries, golden raisins, and chopped dried apricots (these create the colorful spots seen in your photo).

  • 1/2 cup Chopped Walnuts or Pecans: For a nice crunch.

  • Sweetener: 1/4 cup Honey, Maple Syrup, or a pinch of Stevia (depending on your preference).

  • Flavorings: 1 tsp Vanilla extract and 1/2 tsp Cinnamon.

  • 1 tsp Baking Powder: To help it rise slightly.

Step-by-Step Instructions

  1. Preheat and Prep: Preheat your oven to 180°C (350°F). Grease a deep 8-inch round baking pan or line it with parchment paper for easy removal.

  2. Whisk the Wet Ingredients: In a large bowl, whisk the eggs, Greek yogurt, vanilla extract, and your choice of sweetener until the mixture is completely smooth and bubbly.

  3. Add the Dry Base: Gently stir in the almond flour (or ground oats), cinnamon, and baking powder. Mix until no lumps remain.

  4. Fold in the Fruit and Nuts: Gently fold in the dried cranberries, golden raisins, apricots, and chopped nuts. Ensure the fruit is distributed evenly so every slice has those beautiful pops of color.

  5. Bake to Perfection: Pour the batter into your prepared pan. Bake for 40–50 minutes. The cake is ready when the top is a deep golden brown and a toothpick inserted into the center comes out clean.

  6. The Cooling Secret: This is a moist, flourless cake, so it must cool completely in the pan before you slice it. This allows the center to set so you get those clean, professional-looking edges.

  7. Serve: Slice into thick wedges. It is delicious served warm or cold.

Common Questions & Answers

Q: Can I use fresh fruit instead of dried?A: You can use fresh blueberries or diced apples, but keep in mind that fresh fruit releases more moisture. You may need to bake it for an extra 5–10 minutes to ensure the center isn’t too soft.

Q: How do I store this cake?A: Because of the high protein and fruit content, store it in an airtight container in the refrigerator for up to 5 days. It actually tastes even better the next day!

Q: Is this recipe suitable for an Air Fryer?A: Yes! Pour the batter into an air-fryer-safe tin and bake at 160°C (320°F) for 25–30 minutes. Check the center frequently toward the end.

Q: Can I make this without any added sweetener?A: Absolutely. If you use a generous amount of raisins and cranberries, their natural sugars will provide enough sweetness for a healthy breakfast.

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