Lemon Custard Cake← View all recipes
4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup xylitol
125g butter, melted
3/4 cup flour (½ almond flour + ½ coconut flour)
1 cup milk lukewarm
powdered xylitol for dusting cake
Preheat oven to 160°C. Grease a 20 cm x 20 cm baking dish .
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.
Mix the juice of one lemon with ¼ cup xylitol and pour over the hot cake. Leave in the baking dish until completely cool, then remove and serve.