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Yummly User: "Lovely lemon gluten free cake, sponge cake qualit…" Read More
4Ingredients
90Minutes
320Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 lemons (unwaxed, and organic if available)
- 6 eggs
- 200 grams erythritol (or other sugar substitute)
- 250 grams ground almonds
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol210mg70% |
Sodium70mg3% |
Potassium410mg12% |
Protein16g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber7g28% |
Sugars2g |
Vitamin A6% |
Vitamin C45% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Yummly User 4 years ago
Lovely lemon gluten free cake, sponge cake quality. I used Meyer lemons, cooked then seeds removed and puréed in small food processor. Have eggs at room temp before using whisk attachment on mixer. Once the eggs are light and airy, about 2 min, then add sweetener and go a full 5 min. 2nd time I made it, I added I teaspoon of white sugar to round out any bitterness, while Using Monkfruit with erythritol. Ground blanched almond flour was perfect. Super easy. Served with fresh blueberries and whipped cream (regular dairy but coconut cream would be nice.)
Yummly User 5 years ago
I liked it, but with about a TBS of real sugar added to cut the aftertaste of the sugar substitute. Served it with berries.
Yummly User 5 years ago
It was ok, but had a bitter aftertaste. Maybe it's the lemon rind that gets pureed all together for the cake? However, I've never used the sugar substitute until now... so could that be it? I'd make it again though.