Raspberry Jam Sponge Cake with Homemade Custard
Ingredients
- 45g oat bran
- 1 egg
- 1/2 tsp baking powder
- 4 tbsp natural fat-free yogurt
- 2 tbsp erythritol granulated
- 1/2 tsp vanilla bean paste
- Spray oil
- 3 tsp raspberry jam
Preparation
Mix oat bran, egg, baking powder, yogurt, erythritol, and vanilla bean paste in a bowl.
Transfer the mixture to a large sprayed ramekin.
Bake in a preheated oven at 180°C for 13 minutes.
After the initial baking, remove from the oven and add raspberry jam to the top of the cake.
Return to the oven and bake for another 13 minutes. Cooking times may vary depending on ramekin size.
Homemade Custard
In a microwave-safe jug, mix 1/2 tbsp erythritol granulated and 2 egg yolks.
Add 1 tbsp cornflour mixed with a little milk to the jug.
Top up to 200ml with milk.
Mix, cover with cling film, and microwave for 1 minute. Stir, cover, and repeat until desired thickness is achieved.
Once smooth, add vanilla bean paste and Moroccan almond extract.
