Publiée le 14/06/2019
|for 6 individual cakes
According to a cook recipe from
Ysabelle Levasseur Diététicienne Nutritionniste
with Coconut Olive Oil Vigean
Preparation: 20 min
Cooking: 30 min
- Preheat the oven 180 ° C
- Beat the egg and the oil in a salad bowl, add the sugar, the vanilla, the two flours, the cornflour, and the raspberries.
- Stir well and place the dough in 6 individual molds and decorate the top with the remaining raspberries.
- Bake for 30 minutes.
(we can replace coconut flour with spelled flour, rice or wheat for a less lumpy recipe)