Made with almond flour, this cake offers a light, moist alternative for anyone avoiding wheat flour and added sugar. Sweetened with erythritol and brightened with lemon zest, the batter bakes in a 170°C oven until golden. It makes a satisfying, low-carb companion to afternoon tea.
Heat the oven to 170°C, line the base of a 20 cm round cake tin with baking paper and lightly grease the sides.
Whisk the eggs with the erythritol until foamy and increased in volume, then stir in the lemon zest and melted butter.
Sift the almond flour, baking powder and salt into the egg mixture a little at a time, folding with a spatula until you have a smooth, lump-free batter.
Pour the batter into the tin and bake in the preheated oven until golden on top and a skewer inserted in the centre comes out clean, then let it rest in the tin for 15 minutes.
Let the cake cool completely before slicing; almond flour is moister than wheat flour and falls apart while still warm. Allergens: contains milk and dairy (butter), egg and tree nuts (almond).
Let it rest in the tin for at least 15 minutes before unmoulding; an almond flour cake collapses in the middle if turned out too soon.
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