Hazelnut Peach Cake

Serves: 8

I love cake! I love fruit! I love nuts! I love cake made with fruit and nuts! 🙂 This cake is subtly sweet. It would be the perfect recipe for your Sunday brunch menu or with your coffee or tea on a warm Spring morning….hint, hint! 😉

Fit Ingredients

  • 1 1 /2 scoops (45g) vanilla protein
  • 1/4 c (40g) oat bran
  • 3/4c (84g) ground hazelnuts
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbs cinnamon
  • 1 c (227g) greek yogurt
  • 3 large eggs
  • 3/4c frozen peaches (I ran out, but I would recommend using 1 1/2c)
  • 2 tsp liquid stevia (or sweetener of choice)
  • 2 tsp vanilla

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  • 8 in cake pan
  • non stick spray
  • parchment paper cut into 8in circle to fit inside bottom of cake pan

Directions

Pre heat your oven to 325 degrees. Line cake pan with parchment paper then spray with non stick spray. In a bowl mix protein, oat bran, ground hazelnuts, baking powder, baking soda and cinnamon. In a separate bowl, whisk eggs, yogurt, vanilla and stevia. Mix your dry ingredients into your wet ingredients. Pour 1/2 the batter into the cake pan and bake for 8 minutes. While the cake is baking, defrost your peaches in the microwave and then mash with a fork. When the cake is done, remove the cake from the pan and spread the peaches on top. Pour the remaining half of the batter on top of the peaches and bake for an additional 18-20 minutes. Allow the cake to cool in the pan. *The cake will fall slightly after it is removed from the oven

Serve with powdered sugar or with a dollop of yogurt on top! Delicious!

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Nutrition:

Calories: 166.3, Protein: 12.0g, Carbs: 11.2g, Fat: 8.8g (1g Saturated), Sodium: 129mg, Fiber: 2g (Net Carbs: 9.2g)

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Hazelnut Peach Cake

Serves: 8

I love cake! I love fruit! I love nuts! I love cake made with fruit and nuts! 🙂 This cake is subtly sweet. It would be the perfect recipe for your Sunday brunch menu or with your coffee or tea on a warm Spring morning….hint, hint! 😉

Fit Ingredients

  • 1 1 /2 scoops (45g) vanilla protein
  • 1/4 c (40g) oat bran
  • 3/4c (84g) ground hazelnuts
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbs cinnamon
  • 1 c (227g) greek yogurt
  • 3 large eggs
  • 3/4c frozen peaches (I ran out, but I would recommend using 1 1/2c)
  • 2 tsp liquid stevia (or sweetener of choice)
  • 2 tsp vanilla

************************************************************************************************

  • 8 in cake pan
  • non stick spray
  • parchment paper cut into 8in circle to fit inside bottom of cake pan

Directions

Pre heat your oven to 325 degrees. Line cake pan with parchment paper then spray with non stick spray. In a bowl mix protein, oat bran, ground hazelnuts, baking powder, baking soda and cinnamon. In a separate bowl, whisk eggs, yogurt, vanilla and stevia. Mix your dry ingredients into your wet ingredients. Pour 1/2 the batter into the cake pan and bake for 8 minutes. While the cake is baking, defrost your peaches in the microwave and then mash with a fork. When the cake is done, remove the cake from the pan and spread the peaches on top. Pour the remaining half of the batter on top of the peaches and bake for an additional 18-20 minutes. Allow the cake to cool in the pan. *The cake will fall slightly after it is removed from the oven

Serve with powdered sugar or with a dollop of yogurt on top! Delicious!

*************************************************************************************************************************************************

Nutrition:

Calories: 166.3, Protein: 12.0g, Carbs: 11.2g, Fat: 8.8g (1g Saturated), Sodium: 129mg, Fiber: 2g (Net Carbs: 9.2g)

*************************************************************************************************************************************************

No Comments

Leave a Comment

Your email address will not be published.