For those time when the wanderer wants something satisfyingly tangy with a touch of sweet. Keto, low-carb and fantastic.
Flourless Tangerine Cake
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🕒 Time to Prepare: 30 min Minutes
Ingredients
Cake
- 6 medium to large tangerines peeled and deseeded
- juice of one lemon
- 250g Blyss Monkfruit Icing
- 200g Blyss Monkfruit Sweetener
- 4 eggs
- 1.5 cups (200g) blanched almond flour
- 1 tsp baking powder
- 2 tbs salted butter
Frosting
- 200g cream cheese
- 100g greek yoghurt
- 2 tbs Blyss Monkfruit icing sweetener
Method
- Cook the peeled and deseeded tangerines with 200g of Blyss Monkfruit Sweetener in granular form, stirring continuously to prevent burning. Stop cooking when the liquid is reduced to a third and the flesh is pulpy. About 15 min.
- Heat oven to 180 degrees C or 350 F.
- Whisk the 4 eggs with the Blyss Icing Sweetener till fluffy and light. Add the baking powder, softened butter and almond flour and blend.
- Pour into 9 inch silicon baking pan (we like the round one) and bake for 1 to 1.5hrs. It is done when a stick passes through it clean.
- Whip the softened cream cheese with yoghurt and Blyss Monkfruit icing and use it as icing on the cake or as a serving topping.
- Use the liquid from the cooked tangerines to dribble over the cake – if you like, you can add a teaspoon of rum to the mixture for a lovely liquor flavour.
- Sift Blyss icing sugar over this over the cake and enjoy. Best with a cup of Earl Grey tea.
