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

1. Preheat your oven to 180°C (160°C fan) and line a loaf tin or round cake tin.
2. In a bowl, whisk together eggs, yogurt, oil, lemon zest, juice, and sweetener until smooth.
3. Fold in almond flour and baking powder until just combined.
4. Gently stir in raspberries and crushed sherbet lemon pieces.
5. Pour into the tin and bake for 30–35 minutes until golden and a skewer comes out clean.
6. 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