This is my low-carb and sugar-free version of a traditional cake of the Piemonte region of Northern Italy. It is also a popular Passover cake among Italian Jews.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 5 eggs, separated
- 2 cups almond meal
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- Zest and juice of one lemon
- Artificial sweetener equal to 1 and 1/4 cups sugar
Preparation:
Grease springform pan or 10" round cake pan. Lining bottom with parchment also helpful. Heat oven to 325 F.
1. Whisk egg yolks until light in color.
2. Beat the rest of the ingredients except egg white, ending with the almond meal. It will be very stiff at this point.
3. Beat egg whites until at a soft peak.
4. Combine one third of the egg whites with the rest of the mixture to loosen it up.
5. Fold the rest of the egg whites in, and put in greased pan.
6. Bake for about 30 minutes until toothpick comes out clean. Let cool completely in pan.
Nutritional Information:Each of 8 servings has 2.5 grams effective carbohydrate plus 3 grams fiber, 9 grams protein, and 185 calories.
For a version of the original Italian King's Cake, see this recipe from About's Guide to Italian Food
1. Whisk egg yolks until light in color.
2. Beat the rest of the ingredients except egg white, ending with the almond meal. It will be very stiff at this point.
3. Beat egg whites until at a soft peak.
4. Combine one third of the egg whites with the rest of the mixture to loosen it up.
5. Fold the rest of the egg whites in, and put in greased pan.
6. Bake for about 30 minutes until toothpick comes out clean. Let cool completely in pan.
Nutritional Information:Each of 8 servings has 2.5 grams effective carbohydrate plus 3 grams fiber, 9 grams protein, and 185 calories.
For a version of the original Italian King's Cake, see this recipe from About's Guide to Italian Food
