This cake boasts with an excellent list of ingredients and an amazing taste! It is recommended to taste it a few times when adding the sweetener; beginner paleo enthusiasts may want the cake slightly sweeter than old timers.
- 600 g ToTu (or cream cheese)
- 40 ml coconut cream (or thick sour cream)
- 150 g erythritol, xylitol or maple syrup (perhaps sugar)
- 4 eggs
- 150 ml dl paleoil or regular oil
- 150 g whole poppy seeds
- 1 lemon – juice and grated peel
Blend the ToTu, the coconut cream and the sweetener together until you obtain a creamy texture. Add the eggs, the oil and the juice and grated peels of the lemon and blend well. Divide the mixture into two equal parts and add the poppy seeds to one part. Line a 24 cm diameter cake pan with baking sheet. Pour a ladle of white mixture at the bottom of the pan, and then add a ladle of the mixture with the poppy seeds added. Repeat the procedure alternating the layers until you use up all the mixture. As new layers are added, the lower ones flatten out, thus making the zebra pattern.
Preheat the oven to 160 °C and bake the cake for 50-55 minutes. Take the cake out and let it cool – it will become firmer until it completely cools down.