Ingredients
110g Butter
20g Xylitol
5g Allspice
4 Eggs (60g each)
200g Almond Flour
½ TBSP Grated Lemon Zest
5g Wolfberries
16-18 Pecans for decorations
Preparation
1 Preheat oven to 175℃
2 Line and grease baking tin of choice
3 Cream butter and xylitol until pale and fluffy
4 Add allspice
5 Add eggs one at a time, mix well between each
6 Add almond flour and mix until well combined
7 Add lemon zest
8 Add wolfberries
9 Pour batter into tin and decorate with pecans
10 Bake for 45 minutes, enjoy!
More Cool Baking Tips and Tricks!
❤️ Always preheat oven
❤️ Always use an oven thermometer for a more accurate reading
❤️ Always use room temperature ingredients
❤️ Use a digital scale for more precision
❤️ Use grease-free equipment
❤️ Use grass-fed salted butter for a nicer flavour
❤️ Use eggs that weigh between 58g to 60g each, for best results
❤️ Ensure eggs are free of shells for good peaks
❤️ Use quality bakeware but avoid baking with silicone
In this recipe, I made almond milk from sprouted organic almonds.
After separating the almond meal from the almond milk using
cheese cloth, I roasted the almond meal in the oven at low heat
for about two hours. Finally, grounding them into flour
in a food processor.
Hope you're inspired to try this low carb spice cake recipe!
Let me know how you go!
Love,
Lynette Tan
After separating the almond meal from the almond milk using
cheese cloth, I roasted the almond meal in the oven at low heat
for about two hours. Finally, grounding them into flour
in a food processor.
Hope you're inspired to try this low carb spice cake recipe!
Let me know how you go!
Love,
Lynette Tan
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