For those time when the wanders to something satisfyingly tangy with a touch of sweet. Keto, low-carb and fantastic.
6 medium to large tangerines peeled and deseeded
juice of one lemon
250g Blyss Monkfruit Icing
200g Blyss Monkfruit Sweetener
1.5 cups (200g) blanched almond flour
1 tsp baking powder
2 tbs salted butter
200g cream cheese
100g greek yoghurt
2 tbs Blyss Monkfruit icing sweetener
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.