I was fortunate to come across the blogger Feel Divine Food whose recipes are sugar-free, low-carb, gluten-free & anti-candida – which falls in line with the diet I’ve adopted and the motivation behind why I decided to share the recipes I eat. Five years ago when I first started on a candida diet, recipes were far and few especially when it came to baking. There would always be a few ingredients I was staying away from so I would revise it as best as I could. Over the past few years I’ve seen a lot of bloggers pop up that now share recipes I can actually eat. It’s exciting and I hope to do the same for those who have similar dietary restrictions.
A star fruit (carambola) recipe really caught my attention and I had to try it. It’s subtly revised. I’ve made it twice already and totally recommend it for a warm weather dessert. I never had star fruit before and was happy to find that it is sweet, but not too sweet & is really low in sugar (only about 5 grams per fruit).
For the cake I used 2 starfruits. They are mildly sour but mostly sweet; very refreshing with a high water content. Some say it tastes like a mixture of plums, pineapples and lemons. I’d agree with that.
To prepare the fruit, peel the browner edges with a sharp knife and cut the two ends off.
Revised from Feel Divine Food
1/2 cup coconut flour
1/2 tsp baking soda
1 tbsp lemon juice
pinch of sea salt
1/2 cup water
rounded 1/2 tsp (KAL) powdered stevia
handful of blueberries
coconut oil (to grease pan)
coconut flakes (optional)
- Cut 2 startfruit. Start by peeling the brown edges with a sharp knife, then cut off each end. Slice fruit into 1/4 inch pieces.
- Mix wet ingredients (eggs, lemon) with dry ingredients (coconut flour, baking soda, sea salt). Mix in a little under 1/2 cup water. Let sit to thicken.
- Grease 8 inch springform pan with coconut oil.
- Cover bottom of pan with starfruit and sprinkle blueberries between. Add mix evenly on top. Make a second layer (optional) and layer with starfruit. Cover with remaining cake mix.
- Sprinkle top with coconut flakes (which will be the bottom of the cake before baking. (optional)
- Cook in oven at 350° F for 45-50 minutes or until firm.
I enjoyed snacking on some leftover slices which you’ll have plenty of. The star shape makes the perfect decoration for the top of your cake.
The bottom of the pan will end up being the top, so grease and lay out the top fruit layer.
Add in part of your batter to cover the fruit, then make a second layer with just the starfruit (if you wish).
Spread on your last layer of batter which will become the bottom of the cake.
I decided to sprinkle coconut flakes on the bottom layer.
After it’s done baking, remove release from springform pan and then prepare to flip it.
Getting off the bottom of the pan was a little difficult. I used a sharp knife to separate it so it wouldn’t pull the cake off with it. In the end it turned out pretty good. Tastes good too.