A Zesty, Fruity Treat for Diabetic-Friendly Afternoon Tea
There’s something magical about the tang of sherbet lemons and the burst of fresh raspberries — especially when they come together in a soft, golden sponge that’s safe for diabetics and full of nostalgic joy. This sugar-free cake is a tribute to classic British sweets, reimagined for modern, health-conscious kitchens.
📝 Ingredients
For the Cake:
- 200g almond flour (or wholemeal self-raising flour for a firmer texture)
- 1 tsp baking powder
- Zest of 1 lemon
- 2 tbsp lemon juice
- 3 large eggs
- 100g unsweetened Greek yogurt
- 2 tbsp olive oil or melted butter
- 3 tbsp erythritol or xylitol (natural sugar-free sweetener)
- 100g fresh raspberries (or frozen, thawed and drained)
- Optional: 1 tbsp crushed sugar-free sherbet lemon sweets (for extra zing)
For the Glaze (optional):
- 2 tbsp lemon juice
- 1 tbsp powdered erythritol
- A few crushed sherbet lemon pieces for decoration
👩🍳 Method
- Preheat your oven to 180°C (160°C fan) and line a loaf tin or round cake tin.
- In a bowl, whisk together eggs, yogurt, oil, lemon zest, juice, and sweetener until smooth.
- Fold in almond flour and baking powder until just combined.
- Gently stir in raspberries and crushed sherbet lemon pieces.
- Pour into the tin and bake for 30–35 minutes until golden and a skewer comes out clean.
- Cool completely before glazing. Mix lemon juice and powdered sweetener, drizzle over the cake, and sprinkle with crushed sherbet lemon pieces.
🍋 Why It Works
- Diabetic-Friendly: No added sugar, low-GI ingredients, and natural sweeteners
- Nostalgic Flavour: Sherbet lemons evoke sweet shop memories, balanced by tart raspberries
- Halal & Inclusive: No alcohol, no artificial additives — safe for all
💡 Serving Suggestions
- Pair with sugar-free raspberry jam and clotted cream
- Serve as part of a “Sweet Heritage Afternoon Tea” box
- Gift it in a diabetic-friendly baking bundle