Stevia is a sweetener from a plant that has been used in South America for centuries. In Argentina and Brazil, it has been widely used since the 18th century. The Guarani tribe in Paraguay has long used the fresh stevia leaves to sweeten hot beverages. Greece took it up relatively recently. From 2011 onwards, producers on mainland Greece decided to innovate their crops. The fields that used to grow tobacco changed to the leafy green stevia plant. It has been a huge success story. Stevia is loved for its intense sweetness: a little goes a long way.
-
Preparation time
00:35
-
Cooking time
01:10
-
Serves
8
-
Cuisine
Mediterranean
Ingredients
- 4 eggs
- 450g Greek yogurt
- 600g flour
- 250ml extra virgin olive oil
- 100g granulated stevia sweetener (for baking)
- 6 tbsp. cocoa powder
- 2 tsp. baking powder
- 15 tangerines, peeled
- 1 tablespoon of granulated stevia sweetener
- 1 small lemon for its juice
- 3-4 crushed cardamom seeds
Chocolate cake with yogurt, stevia, and tangerine jam
Stevia is used in place of sugar and is much sweeter, so you only need a small portion to get a great, sweet flavour. It is widely used in fizzy drinks, but the best part is that you can take it home and make wonders with it. How about a chocolate cake with a twist?
This chocolate cake has olive oil and yogurt, and it is sweetened with stevia instead of sugar. Remember that pure stevia extract is far sweeter than sugar: for baking, use a granulated stevia sweetener and follow the conversion on the pack. To make up for the bulk missing from subtracting the sugar, you can choose another filler. Fruit purees and juices make great substitutes; we went for yogurt, though, for the excellent moist texture that it gives to the cake.
To top our stevia chocolate cake, a quick tangerine and cardamom jam seems to be just the thing.
Yogurt Cake: How to cook
- Preheat the oven to 180 °C.
- In a large bowl, place the eggs and beat them lightly. Add the yogurt, and then the olive oil.
- Start integrating the dry ingredients into the mix: flour, cocoa powder, baking powder, and, of course, stevia.
- Lightly oil a 26 cm round cake tin and add the mix.
- Bake in the preheated oven at 180 °C for approximately 35–40 minutes.
- Check with a skewer: it should come out dry.
How to prepare the jam
For the jam
- Separate the tangerines and remove any seeds by making a small incision in the middle and gently pushing the seeds out.
- Place in a food processor to get a rough puree.
- Transfer the tangerine to a medium-sized pot along with the cardamom and the stevia.
- Bring to a boil and let simmer for about 25–30 minutes until the mixture thickens.
- Add the lemon juice just before removing it from the hob.
- You can place the tangerine jam in a sterilized container to keep for later or simply cool and serve it along with your cake.
1 comment
avec les clementines dans l appareil