Low calorie, low fat orange and coconut cake - perfect for hot days.

Cake without the fat? Without butter, oil? Yes!!! Instead, these components I used cannellini beans. So instead of fat we gain an extra portion of protein and fiber. Without sacrificing the taste! Don't worry you won't feel the taste of beans! In addition, the combination of oranges and coconut gives lightness and a little bit of sour taste. Perfect for hot summer days.

Ingredients for the sponge:

  • can of cannellini beans (200g)
  • 3 eggs
  • half a cup of sugar
  • cup whole-wheat flour
  • teaspoon baking powder
  • half a cup of milk

Ingredients for the orange jelly

  • 500ml freshly squeezed orange juice
  • 1.5 tablespoons gelatin
  • tablespoon honey

Ingredients for coconut jelly

  • 500ml light coconut milk 
  • 1.5 tablespoons gelatin
  • tablespoon honey
  • tbsp desiccated coconut

In addition, a large orange.


Sponge: whisk the eggs with the sugar until will get very fluffy. Drain the cannellini beans with water and blend with milk, flour and baking powder. Gently whisk it with eggs. Greased baking tray with butter and sprinkled with flour then pour the dough. Bake in oven preheated to 180 ° C - about half an hour.

Orange jelly: Dissolve gelatin in 2 tablespoons of cold water. Let stand for a minute to swollen. Heat 1/3 orange juice and mix it with honey and then with the swollen gelatin. Then mix the rest of orange juice. Put in the fridge to jelly slightly set. Do not put it directly on the cake, because the sponge absorbs everything. Jelly must have the consistency of thick custard.

Coconut jelly: Dissolve gelatin in 2 tablespoons of cold water. Let stand for a minute to swollen. Heat 1/3 of the coconut milk and mix it with honey and then with the swollen gelatin. Then mix with the rest of coconut milk and coconut.

When the dough has cooled and  orange jelly solidified gently pour it on top of the cake. Place orange segments on top and then cover with coconut jelly. Put in the fridge to set (about 2 hours)


Cannelloni - recipe and tips on how to reduce the calories and keep the flavour.

Who said cannelloni, lasagne or sphagetti must be high in fat and calories? On the blog as usual I'm giving you alternative. To make the sauce just add some vegetables, use low fat meat, skip the white sauce and season properly to maintain flavour. Regular cannelloni contains approximately 550kcal  while my is only 390kcal. The whole thing can seem very time-consuming - especially when you need to fill the pasta. I would recommend to do this using fingers - of course, before wash your hands, or use protective glove (also prevents the dyeing of tomato sauce)

Ingredients for large baking tray - 12 servings

  • low fat minced beef (12% fat) - 1 kilogram
  • 5 carrots
  • 3 celery sticks
  • 2 medium onions
  • 4 cloves garlic
  • 3 cans of chopped tomatoes (about 750g)
  • 2 tablespoons tomato puree
  • oregano, basil (best fresh)
  • half a teaspoon of ginger, turmeric, nutmeg
  • tablespoon honey
  • salt, pepper, chilli
  • teaspoon butter
  • 2 tbsp rapeseed oil


  • 2 packages cannelloni about 400g
  • 3 white balls of mozzarella light about 360g
  • 2 cans of chopped tomatoes about 500g


In a large pot pour some oil and fry chopped onion. When the onion is caramelized add chopped garlic. Stirring constantly, add sliced into strips celery and grated carrot. Add the tomatoes and cook over medium heat. When the sauce starts to bubble, add minced beef, mix thoroughly, meat should fall apart in the sauce. At the end of the season with herbs, ginger, turmeric, nutmeg, add salt, peppers, chilli, honey and tomato paste. Cook for about an hour.

Grease baking tray with butter. Then the stuffed pasta and put them next to each other.

Pour tomatoes, mixed with water (100ml) on the top of dish. Cover with aluminum foil and bake for about an hour in the oven preheated to 180 ° C.

At the end on top place the sliced mozzarella and bake another 15 minutes.