Sugar-free almond cake
Our almond cake is completely sugar-free. Instead we’ve baked it with Hermesetas Granulated – saving you calories in this delicious dessert.
- Preheat oven to 180 °C top and bottom heat. Line a springform baking tin with baking paper, grease the sides and sprinkle with ground almonds.
- Separate the eggs. Whisk the egg whites with a pinch of salt until very stiff, then set aside. Beat the egg yolks, Hermesetas Granulated and grated lemon zest until foaming, then fold in the egg whites, ground almonds and cinnamon.
- Pour the mixture into the prepared tin and bake on the middle shelf for around 45 minutes.
20 g (+ more for dusting)
Almonds, peeled and ground