I have always wanted to test out Natvia’s granulated sweetener on a bigger bake as it has been so successful in my other bakes, like brownies and muffins. With my dads birthday approaching who is pre diabetic, I thought it was the perfect opportunity to experiment.
Firstly I opted for raspberry and lemon flavours because my dad loves lemon sponge and I thought the raspberries would look nice in the buttercream and decoration.
The sponge is made from traditional ingredients of butter, eggs, flour and milk and I subbed the sugar for Natvia. The texture of the cake is different from a traditional sponge, it is slightly firmer than a cake baked with sugar, but it doesn’t make it any less delicious and it certainly isn’t dry! Paired with the delicious buttercream it’s any persons dream.
I decorated the cake with, broken up pieces of raspberries, freeze-dried raspberries, lemon slices and a few mini pansies. I loved the overall look of this cake, it has ‘summer time’ bake written all over it. Do let me now if you give this bake a try and tag me in instagram and facebook too.
Sugar free raspberry & lemon celebration cake
A delicious raspberry and lemon celebration cake.
FOR THE SPONGE
250g unsalted butter
220g Natvia granulated sweetener*
3 large eggs
2 tbsp milk
Zest of 2 lemons
Juice of 1 lemon
250g self raising flour
1 tsp baking powder
250g unsalted butter
Juice of half lemon
300ml double cream
- Preheat the oven to 180°c and grease two 20cm round tins with butter.
- Add the butter and Natvia to a stand mixer and beat for a couple of minutes until the butter has paled.
- Add the eggs one at a time, beating after each addition, followed by the lemon zest, juice, and milk and beat again
- Next, add the baking powder and flour and fold the mixture together until combined.
- Spoon into the prepared tins and bake for 15 minutes.
- Remove from the oven and allow to cool for 5 minutes in the tins before transferring to a wire rack to cool completely.
- To make the buttercream, add the Nativa to a blender and blitz until it has gone like icing sugar (optional step)
- Beat the butter, lemon juice and Natvia together until combined and butter has started to pale.
- Whisk the double cream until soft peaks form, then add to the buttercream and whisk until smooth.
- Fold through 150g of raspberries, reserving the rest for decoration.
- Once the sponges have cooled, add the first sponge to a cake stand, spread half of the buttercream over, then top with the next sponge and repeat until smooth. I like to use a small palette knife to get a nice finish.
- Add the remaining raspberries for decoration and some small lemon slices.
- * Please don’t use any other sweetener brand as they will all bake differently.
- Caster sugar can be used in the sponge instead of Natvia and Icing sugar in the buttercream.