About the Recipe
Ingredients
For the Cake
300g (750ml) almond flour
30g (60ml) whey powder
8g (10ml) baking powder
7g (5ml) baking soda
1ml (½ tsp) salt
250ml (1 cup) sour cream
75g (80ml) xylitol, ground
2 eggs
2.5ml (½ tsp) vanilla extract
For the Lemon Curd
115g butter
125ml (½ cup) xylitol
125ml (½ cup) freshly squeezed lemon
juice
Zest of 2 lemons
6 egg yolks
250ml whipped cream
Preparation
Preheat the oven to 160°C. Line a 20cm diameter cake pan or a small loaf tin with baking paper.
Mix together the almond flour, whey powder, baking powder, baking soda, and salt until well combined.
Whisk together the sour cream, xylitol, eggs, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and mix until well combined.
Pour the mixture into the cake pan and bake for 35 minutes or until golden brown and a cake tester comes out clean.
For the topping: melt the butter in a saucepan, remove from the heat, and add the xylitol, lemon juice, lemon zest, and egg yolks. Place back on the stove on medium-low heat. Cook while whisking continuously until the mixture starts to thicken. Set aside to cool down. Refrigerate for 2 hours or until it is completely cold. Fold the lemon curd through the whipped cream and top the cake with it.