This week we share a recipe from one of favourite bloggers, Nikki Wallis of T1 Friendly Foodie. Nikki writes:
This recipe has become one of my favourites and between me, my husband and my kids (who mind you don’t have diabetes), it doesn’t last long, because everyone loves it!
The texture and flavour of this cake is hard to describe, other than to say it is literally like Spring on a plate. I call it my Spring Cake.
The lemon zest, fresh raspberries and coconut, give this cake an amazing burst of flavour!
And raspberries are such a great fruit if you have diabetes.
At only about 12g of carbs per 100g, raspberries are a really great way to enjoy fruit without the need to load up on lots of insulin. Raspberries, like most other berries, also have a low Glycemic Index, at only 26.
A Glycemic Index is the rating given to foods according to their carbohydrate and impact on Blood Glucose Levels (BGL). Low GI foods are rated at 55 or lower. High GI foods are rated at 70 or higher.