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/ Per Dose
Nutritional real facts per meal might have small variations from the website nutritional info.
Preheat oven to 160ºC and line a cake pan with baking paper.
Reduce pears to puree and set aside.
Combine dry ingredients: flours, grated coconut and xylitol (except yeast). Reserve.
Put in 3/4 of the raspberries batter.
Pour into the pan and add the remaining raspberries on top.
Bake about 50 min, or until cake is golden and ready to serve.
Note: this recipe can make 10 slices. One single serving equals 1 slice.