Lemon Cake with Lemon Filling

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Lemon Cake with Lemon Filling
Lemon Cake with Lemon Filling

Ingredients

8 eggs, separated

½ pound almond flour

1 large lemon (juice)

¾ cup honey

Lemon Filling

ingredients

4 eggs, well-beaten eggs

¾ cup honey

1 large lemon (juice)

1 tsp olive oil (optional)

½-1 cup water (depending on how runny you want the filling)

8 eggs, separated

227 grams almond flour

1 large lemon (juice)

177 ml (255 grams) honey

Lemon Filling

ingredients

4 eggs, well-beaten eggs

177 ml (255 grams) honey

1 large lemon (juice)

1 tsp (5 ml) olive oil (optional)

½-1 cup water (depending on how runny you want the filling)

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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Recipe PDF

Instructions

  • Beat egg yolks until thick.
  • Add almond flour, lemon juice, and honey (¾ cup [177 ml]), and beat well.
  • In a separate bowl, beat egg whites until stiff.
  • Gently fold egg-yolk mixture into egg whites until just combined.
  • Pour into two ungreased 9-in round layer pans and bake at 350°F (175°C) for 45 minutes.
  • Spread chilled filling between layers of cake and over the top and sides.
  • Garnish top with a twisted lemon slice (slivered almonds and a mint sprig would be pretty, too).

Lemon Filling

instructions

  • Beat eggs well.
  • Add the honey, lemon juice, oil (optional), and water to the eggs.
  • If you have a thick-bottomed saucepan and are good with a whisk, don't bother messing around with a double boiler, just heat up the mixture and keep whisking to keep it from curdling, until it thickens.
  • Chill filling before spreading on cake.

Nutritional Info

Storage

Notes

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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