Ingredients:
3 cups Almond flour
½ tsp Salt
¾ cup Manuka Honey MGO 30
1 & 1/2 tsp Vanilla Bean paste
8 eggs – separated yolks from whites
The zest of 2 lemons
2 Tbsp Lemon juice
2 tsp baking powder
Icing sugar to decorate
Thickened cream 250 ml
Method:
1. Preheat the oven to 175C and grease the sides and line two, 7 inch spring form cake tins
2. Mix together the Honey, egg yolks, vanilla bean paste, lemon zest and juice until well combined.
3. Mix the salt and baking powder into the almond flour and then add the honey lemon and egg yolk mixture, stir with a wooden spoon to combine to make the batter.
4. With an electric mixer, beat the egg whites until they resemble foamy peaks, then in small batches carefully fold them into the batter. Do not overmix or you will lose the light texture of the cake.
5. Divide the batter evenly into the 2 tins and bake for approximately 25 mins. (Check after 20 ) or until a skewer comes out clean when inserted.
6. Remove from the tins after 10 mins and allow to cool completely on a wire rack.
7. Whip the cream with 1 Tbsp of sugar until stiff peaks have formed, sandwich the cake with the whipped cream and dust with icing sugar
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