Lemon Vanilla Cake
Prep:
|
Cook:
8-10 servings
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Ingredients
4 large eggs, separated into yolks and whites
¼ cup honey
1½ TBSP packed grated lemon peel
½ tsp vanilla extract
½ tsp cinnamon powder
pinch of salt
½ cup almond flour
1 cup almonds, blanched and slivered
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4 large eggs, separated into yolks and whites
60 ml (85 grams) honey
1½ TBSP (22 ml) packed grated lemon peel
½ tsp (2.5 ml) vanilla extract
½ tsp (2.5 ml) cinnamon powder
pinch of salt
55 grams almond flour
70 grams almonds, blanched and slivered
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 375°F (190°C or gas mark 5).
- Grease a 9-inch-diameter circular baking pan. Set aside.
- Combine egg yolks, honey, lemon peel, vanilla extract, cinnamon powder and salt in medium bowl.
- Using a hand mixer, beat until thick and smooth.
- Next, add in the almond flour and slivered almonds, but mix by hand so that the almond slivers do not get broken. Set aside.
- In a separate bowl, beat the egg whites until they are stiff.
- Gently fold the stiff whites into the almond flour-honey-yolk mixture.
- Transfer the batter to a greased cake pan (use ghee or oil).
- Bake until a knife comes out clean, about 20-30 minutes.
- Allow to cool before removing from pan.
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Nutritional Info
Storage
Notes
This recipe can be a great accompaniment to fresh fruit on a hot summer's eve after a fun day's outing.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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