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    You are in: Home / Recipes / Natvia Spanish Pineapple Xmas Cake Recipe
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    Natvia Spanish Pineapple Xmas Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    35 mins

    30 mins

    Charlene Thorpe's Note:

    This is a recipe from the Sweeter Life Club submitted by one of the members, Dolores "Lola" N. It is sugar free and vegetarian. Use only Natvia. She used a "Christmas tree" shaped tin. www.sweeterlifeclub.com

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    Ingredients:

    Yield:

    Cake

    Units: US | Metric

    • 8 free range organic eggs (yolks and whites separate)
    • 59.16 ml organic whole meal flour
    • 59.16 ml organic unbleached white flour
    • 9.85 ml baking powder
    • 118.32 ml Natvia
    • 0.19 ml lemon juice
    • 4.92 ml organic vanilla essence
    • 3-4 slice finely diced fresh pineapple
    • 236.59 ml unsweetened pineapple juice
    • 118.29 ml rum (optional)
    • 226.79 g container cream

    Directions:

    1. 1
      Method : Cake.
    2. 2
      Pre-heat oven to a moderate temperature (160 degrees).
    3. 3
      Grease cake tin (I did it with 'extra virgin olive oil' and a brush).
    4. 4
      Flour the cake tin.
    5. 5
      Beat the egg whites with lemon drops, added at the beginning, until very stiff.
    6. 6
      Add Natvia and keep beating the mixture.
    7. 7
      Add egg yolks one by one until mixed.
    8. 8
      Add vanilla essence.
    9. 9
      Add sifted flour and mix very gently with a wooden spoon until evenly blended in mixture.
    10. 10
      Pour in cake tin and place in the pre-heated oven immediately and cook in moderate heat for 30 minutes.
    11. 11
      Check after a few minutes and if it turns brown too quickly, cover tin with foil paper to avoid burning the top.
    12. 12
      Remove from oven once thoroughly cooked and place on a rack to ensure it aerates well and does not 'deflate'.
    13. 13
      Method : Filling.
    14. 14
      Mix the pineapple juice with the rum and bring to the boil.
    15. 15
      Gently simmer for about 5-6 minutes - Check for sweetness and if necessary add a few teaspoon of Natvia to taste.
    16. 16
      Let it cool.
    17. 17
      Method : Ensemble.
    18. 18
      Cut the cake in two making 2 equal "Xmas tree" shaped pieces.'.
    19. 19
      Gently pour 3/4 of the pineapple juice on the bottom part of the cake making sure it gets moist all around so no hard edges when you eat it!
    20. 20
      Beat the cream until is hard, but before it turns into butter!
    21. 21
      Spread a thin layer of cream on base of cake and place diced pineapple on top of it.
    22. 22
      Moisten the top layer of the cake with the rest of the pineapple juice.
    23. 23
      Carefully place it on top of the base and decorate with cream and/or the topping of your choice.

    Ratings & Reviews:

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    Nutritional Facts for Natvia Spanish Pineapple Xmas Cake

    Serving Size: 1 (1318 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1728.3
     
    Calories from Fat 993
    57%
    Total Fat 110.3 g
    169%
    Saturated Fat 56.9 g
    284%
    Cholesterol 1741.7 mg
    580%
    Sodium 1380.9 mg
    57%
    Total Carbohydrate 122.6 g
    40%
    Dietary Fiber 8.0 g
    32%
    Sugars 52.2 g
    209%
    Protein 64.6 g
    129%

    The following items or measurements are not included:

    Natvia

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