• 3 eggs
      • 350g Fresh cheese
      • 1 lemon zest
      • 25g Oat flour
      • 30g Oat flakes
      • 5g baking powder
      • 1g Salt
      • 250gr Berries Paradise Raspberries
      • Vanilla essence


  1. Preheat the oven to 170ºC and prepare a baking pan, cover it with greaseproof paper.
  2. Separate the egg whites from the egg yolks. Beat the egg yolks with the lime or lemon zest, the skimmed whipped cheese, the vanilla and the salt with a whisk.
  3. Add the baking powder, the oat flour and the flakes and mix well.
  4. Add the raspberries and mix gently. In a separate bowl, beat the egg whites with a stick blender until stiff peaks form.
  5. Add them to the main batter and mix with gentle, enveloping motions, using a spatula or spatula.
  6. Carefully fill the mold and add a few extra raspberries if desired on top. Bake for about 35-40 minutes.


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