Skyr berry cake
Skyr berry cake made with Icelandic skyr, blueberries and oats. Ready in 40 minutes, 250 kcal and 18 g protein per serving.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 30 min
- Total time: 40 min
- Calories: 250 kcal per serving
- Protein: 18 g
- Fat: 5 g
- Carbs: 32 g
Ingredients
- 200g skyr
- 1 organic egg
- 50g rolled oats
- 50g blueberries
- 1 tbsp honey
- 1 tsp baking powder
Method
You’ll need: oven · baking dish · mixing bowl
- Preheat the oven to 180 °C (160 °C fan) and line a small baking dish with baking paper.
- Crack the organic egg into a large mixing bowl and whisk it thoroughly with the skyr and the runny honey.
- Mix the oats with the baking powder, add them to the wet skyr mixture and gently fold them in.
- Wash the blueberries, pat them dry and fold them into the mixture at the very end so they don't burst.
- Pour the mixture into the prepared dish and bake the little cake for 30 minutes until the top is golden brown and firm.
Good to know
This baked skyr pudding tastes like a compact cheesecake but needs no butter or oil.
Swaps
Rolled oats → spelt flakes (for a slightly nuttier flavour in the mixture).
Cooking tips
Be sure to leave the cake to cool in the dish for 15 minutes after baking before turning it out, otherwise it breaks easily.
Storage
Wrapped airtight, the cake keeps in the fridge for up to three days and tastes really good chilled.
Allergens
Contains eggs, gluten (oats, unless certified gluten-free) and milk. Completely nut-free.
Frequently asked questions
How long does skyr berry cake keep in the fridge?
Wrapped airtight, the cake keeps in the fridge for up to three days and tastes really good chilled.
