A nutritionist at the SberHealth online medical service notes that a traditional Easter cake recipe can pose risks for people with carbohydrate metabolism disorders and allergies.
The classic method uses finely refined white flour, which strips away the bran that contains fiber, minerals, and vitamins. High sugar content can also be problematic for those with impaired carbohydrate processing. Some versions include cow’s milk, which may affect individuals who are allergic to cow milk proteins or are lactose intolerant.
For those seeking a healthier option, the standard Easter cake can be swapped for a lower-risk variant.
One suggested alternative uses two bananas, two eggs, a cup of almond flour, a fifth of a cup of raisins if there is no allergy, or an optional tablespoon of yam syrup, with cinnamon or ground spices and a pinch of ginger to taste.
To prepare the cake with this recipe, mash the bananas first. Separate the eggs, whip the whites until stiff, and whisk the yolks with Jerusalem artichoke syrup or sugar. Combine the banana mixture with the yolk blend and spices. Gently fold in the whipped whites, then add almond flour and mix. Fold in nuts or raisins, then shape the batter on a baking sheet and bake at 170 degrees Celsius for 20 to 25 minutes.
Similarly, a healthier decorating cream can replace the traditional topping. Combine 2 to 3 dates, about a third of a cup of cashews, and a quarter cup of plant-based milk or water if dairy is not suitable. Soak the dates and cashews, then blend everything until smooth to decorate the finished cake.