Lemon and Orange Cake
Almond and coconut flour add fiber to this dense, fragrant cake, while lemon and orange zest bring a bright citrus note. A thin coconut-cream glaze reinforces the fresh flavor.
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Inventory: Mixer
435
Servings: 8 (1 serving ≈ 53 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Diameter of the mold: 14 cm. Recount
Whisk the egg (50 g) with coconut cream (170 g), melted coconut oil (30 g), lemon juice (15 g), and orange zest (10 g).
Mix almond flour (80 g), coconut flour (20 g), baking powder without starch (2 g), and erythritol (45 g). Add the dry mixture to the wet mixture and stir.
Transfer the batter to a 14 cm pan and bake at 180 °C for 35–40 minutes. Cool the cake slightly.
Mix the remaining coconut cream with the remaining erythritol and lemon juice. Pour the glaze over the warm cake and refrigerate it overnight to stabilize.
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