I saw many similar recipes on Galina’s blog and so I’ve decided to try her banana and guava jam cake, but made it into a Sugar Free Russian Cake instead. I did not have guava jam and I wanted to use sugar-free jam (made only from fruits and nothing else). I always have a few jars of St Dalfour in my cupboards and they are really good. My cake was not as sweet, obviously, as this is how we prefer our cakes. Lately I’ve been serving my cakes (the ones without cream in them), banana breads, and crumbles with a bit of vegan ice-cream and they are delicious.
I loved this cake and I’m going to make it again. Next time I will add more jam to it and I might replace the bananas with some stewed apples, just to mix it up. As I did not add any sugar, I picked a jam which is naturally more sweet, apricot. If I’m going to make this cake with jam which is a bit sharp, like raspberry, I will add some sugar in it. The cake takes an hour to make, including baking time. As I’ve used soya yoghurt the cake is dairy-free.
You can mash the bananas better if you prefer it. I left them quite big, as I like them like that.
Ingredients for Sugar Free Russian Cake. 8 servings:
– 125g wholemeal self-raising flour
– 125g white self-raising flour
– 2 bananas, mashed
– 2 free-range eggs
– 130g of apricot jam, sugar free
– 150g soya yoghurt
– 50ml vegetable oil
– 1tsp baking powder
Pre-heat the oven at 180C or 160C for fan assisted ovens.
Meanwhile, put all the ingredients in a big bowl and mix until they are all incorporated. It takes about a couple of minutes to mix. Prepare a cake baking tin by placing a baking paper on the bottom and oil it, so it does not stick. Pour the cake batter into the baking tin.
Put the baking tin in the oven for about 45 minutes. You can check if it’s ready with a wooden toothpick. When is ready, take the baking tin out of the oven. Transfer the cake on a cooling rack and leave it to cool before slicing it.