This Turkish cake, baked in a pan without an oven, is made sugar-free with almond flour and erythritol. Folding the whipped egg whites into the batter without deflating them is the most delicate part of the technique.
Separate the egg whites from the yolks and whip the whites until stiff peaks form, about 5 minutes.
Add the erythritol, melted butter, almond flour, baking powder, cinnamon and a pinch of salt to the yolks and mix until smooth.
Gently fold the stiffened whites into the batter, taking care not to knock out the air.
Cook in a greased pan over low heat with the lid on for 15 minutes.
Fold the egg whites into the batter gently, don't stir; rough movements knock the air out and flatten the cake. Allergens: contains egg, tree nuts (almond) and dairy (butter).
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