Natvia Spanish Pineapple Xmas Cake

"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."
photo by a user photo by a user
Ready In:
1hr 5mins
1 Cake


  • 8 free range organic eggs (yolks and whites separate)
  • 4 tablespoons organic whole meal flour
  • 4 tablespoons organic unbleached white flour
  • 2 teaspoons baking powder
  • 8 tablespoons Natvia
  • 3 drops lemon juice
  • 1 teaspoon organic vanilla essence
  • 3 -4 slices finely diced fresh pineapple
  • 1 cup unsweetened pineapple juice
  • 12 cup rum (optional)
  • 1 (8 ounce) container cream


  • Method : Cake.
  • Pre-heat oven to a moderate temperature (160 degrees).
  • Grease cake tin (I did it with 'extra virgin olive oil' and a brush).
  • Flour the cake tin.
  • Beat the egg whites with lemon drops, added at the beginning, until very stiff.
  • Add Natvia and keep beating the mixture.
  • Add egg yolks one by one until mixed.
  • Add vanilla essence.
  • Add sifted flour and mix very gently with a wooden spoon until evenly blended in mixture.
  • Pour in cake tin and place in the pre-heated oven immediately and cook in moderate heat for 30 minutes.
  • Check after a few minutes and if it turns brown too quickly, cover tin with foil paper to avoid burning the top.
  • Remove from oven once thoroughly cooked and place on a rack to ensure it aerates well and does not 'deflate'.
  • Method : Filling.
  • Mix the pineapple juice with the rum and bring to the boil.
  • Gently simmer for about 5-6 minutes - Check for sweetness and if necessary add a few teaspoon of Natvia to taste.
  • Let it cool.
  • Method : Ensemble.
  • Cut the cake in two making 2 equal "Xmas tree" shaped pieces.'.
  • 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!
  • Beat the cream until is hard, but before it turns into butter!
  • Spread a thin layer of cream on base of cake and place diced pineapple on top of it.
  • Moisten the top layer of the cake with the rest of the pineapple juice.
  • Carefully place it on top of the base and decorate with cream and/or the topping of your choice.

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