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.
Read
Video on the topic
Reviews
Notes
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.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Lemon and Orange Cake", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
More cakes:More recipes
Watch others desserts and sweets:
We recommend reading
All articlesWhy sugar-free gluten-free sponge cake fails and how to fix the common mistakes
17min
How to reduce the calorie content of keto desserts without losing texture
6min
How to Choose and Store Eggs: Freshness, Size and Safety
7min
Geroprotectors in Food: Which Foods May Help Protect Against Aging
8min
Share: