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Juicy Lemony

Moist lemon cake enhanced with konjac flour
1
Cake of 15 pieces
75
Minutes

Easy

Ingredients

  • 6 Eggs
  • 180g Almond flour
  • 48g Coconut flour
  • 9g Roooaaar Konjak
  • 13g Soy flour
  • 7.5g Cream of tartar baking powder
  • 250g Erythritol
  • 250g Clarified butter
  • 300g Natural almond yogurt
  • Juice and zest of one organic lemon
  • 5g Dried lemon peel
  • 7.5ml Natural lemon flavor For the icing:
  • 125g Powdered erythritol
  • Lemon juice

Instructions

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1
First, whisk eggs with clarified butter.
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2
Combine all dry ingredients in a mixing bowl and mix into the egg-butter blend.
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3
Add almond yogurt to the mixture and stir until a creamy consistency is achieved.
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4
Incorporate the lemon peel, lemon juice, and lemon flavor into the batter, stirring until everything is well combined.
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5
Pour the batter into a silicone mold and bake for 10 minutes at 180 degrees Celsius. Then continue baking for 45 minutes at 160 degrees. After baking time, let the cake bake for another 25 minutes at 100 degrees and then allow it to cool completely. (Important: The cake should be baked in stages to ensure it rises properly and does not get burnt!)
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6
For the icing, mix powdered erythritol with lemon juice.
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7
Finally, remove the cake from the mold and glaze it.

Average values per portion

Energy (kJ)
1062
Energy (kcal)
254
Fat
21.7g
Carbs
3.2g
Fiber
3.7g
Protein
10.1g
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