Almond Sponge Cake With Lemon Curd
Ingredients
Ingredients (for the cake)
- 5 egg whites
- 5 egg yolks
- 1/2 cup plain yogurt
- 4 packets Stevia
- 1 tbsp. alcohol-free vanilla
- Zest of one lemon
- 1 3/4 cups almond flour
Ingredients (for the lemon curd)
- 3 eggs
- 3 packets of stevia
- 1 tsp. alcohol free vanilla
- Zest of one lemon, preferably organic
- 1/4 cup coconut oil, melted but not too hot
- 2 Tbsp. lemon juice
Instructions
Curd
In a medium sauce pan off heat, whisk together eggs, stevia, alcohol free vanilla and lemon zest. Add melted coconut oil, and whisk to combine. Finally, whisk in lemon juice.
Now place pan over medium heat, whisking constantly, until mixture becomes opaque and just begins to thicken, 1 to 2 minutes. Remove pan from heat and pour curd through a mesh strainer into a bowl.
Cake
Preheat oven to 350*. Brush sides and bottom of a 8” or 9” cake pan with coconut or olive oil. Cut a circle of parchment paper to fit the bottom of the cake pan, place in pan, brush with oil, set aside.
In a medium bowl, beat egg whites until stiff peaks form, set aside. In a small bowl whisk egg yolks, yogurt, stevia, alcohol free vanilla and lemon zest, set aside.
In a large bowl, add almond flour, then add egg whites and egg yolk mixture, fold gently to combine. Pour the cake mixture into prepared pan and bake for 20 to 25 minutes, until top of cake springs back when pressed and a toothpick inserted in center of cake comes out clean.
Cool in pan 10 minutes. Run a knife around the edge of the pan to loosen cake. Invert cake to remove from pan and remove parchment paper. Re-invert cake and transfer to a wire rack to cool completely. Using a serrated knife, slice and serve with a spoonful of lemon curd.
