This one is an easy peasy dessert or just afternoon snack with tea or coffee . Gluten free and it’s keto friendly , no flour required except you’re using Almond meal \/ flour . There are only 4 ingredients in this recipe , it’s all about technique , nothing else . Not overly sweet , you can even replace the sugar with Swerve . <\/p>\n\n\n\n
My family like this simple cake , it’s easy to make and it’s delicious . I made this yesterday afternoon and by night time , there was only 1 sliver left , from the 9 inch round cake pan . So .. figured they really like it . <\/p>\n\n\n\n<\/figure>\n\n\n\n
Ingredients : <\/h4>\n\n\n\n
200 grams almond meal <\/li>
200 grams sugar <\/li>
5 large eggs , separated <\/li>
1 tsp vanilla extract <\/li>
pinch of kosher salt<\/li>
some spices if you’d like , such as cinnamon , ginger would be good too <\/li><\/ul>\n\n\n\n
Direction : <\/h4>\n\n\n\n
Preheat your oven to 350 F , i like to use springform pan for this , butter the bottom and side of the pan , line the parchment paper , then butter the parchment paper again , and set aside .<\/li>
In a large bowl , (not your mixer bowl ) , beat the egg yolks , vanilla , salt , with the sugar ( leave about 1 tbsp alone , to be mixed with the egg whites ) , high speed mixer , until it’s thick and very light in color . Set aside <\/li>
In a mixer bowl , add in the egg whites , and using whisk , beat the egg whites until frothy and add 1 tbsp sugar , turn the speed to high , beat until egg whites is glossy , shiny , reach medium peak ( can hold itself very well but the tip would curl when you turn the whisk upside down ) . <\/li>
Next step would be add about 1\/3 of the egg whites into the egg yolk , just mix it , don’t have to be folding this , use your spatula , mix it well <\/li>
Then add in the rest of the egg whites into the yolk , along with the almond meal , this time you have to FOLD it in , gently with the spatula . You want to preserve all the air . Fold it gently , make sure everything is mix pretty well . <\/li>
Pour the batter into the prepared pan , and bake for 35 to 40 minutes . <\/li>
Let it cool for 5 minutes , before taking it out from the pan . Let it cool totally before sprinkle some powdered sugar on top . <\/li>
This one is an easy peasy dessert or just afternoon snack with tea or coffee . Gluten free and it’s keto friendly , no flour required except you’re using Almond meal \/ flour . There are only 4 ingredients in this recipe , it’s all about technique , nothing else . Not overly sweet , you can even replace the sugar with Swerve . My family like this simple cake , it’s easy to make and it’s delicious . I made this yesterday afternoon and by night time , there was only 1 sliver left , from the 9 inch round cake pan . So .. figured they really like it . Ingredients : 200 grams almond meal 200 grams sugar 5 large eggs , separated 1 tsp vanilla extract pinch of kosher salt some spices if you’d like , such as cinnamon , ginger would be good too Direction : Preheat your oven to 350 F , i like to use springform pan for this , butter the bottom and side of the pan , line the parchment paper , then butter the parchment paper again , and set aside . In a large bowl , (not your mixer bowl ) , beat the egg yolks , vanilla , salt , with the sugar ( leave about 1 tbsp alone , to be mixed with the egg whites ) , high speed mixer , until it’s thick and very light in color . Set aside In a mixer bowl , add in the egg whites , and using whisk , beat the egg whites until frothy and add 1 tbsp sugar , turn the speed to high , beat until egg whites is glossy , shiny , reach medium peak ( can hold itself very well but the tip would curl when you turn the whisk upside down ) . Next step would be add about 1\/3 of the egg whites into the egg yolk , just mix it , don’t have to be folding this , use your spatula , mix it well Then add in the rest of the egg whites into the yolk , along with the almond meal , this time you have to FOLD it in , gently with the spatula . You want to preserve all the air . Fold it gently , make sure everything is mix pretty well . Pour the batter into the prepared pan , and bake for 35 to 40 minutes . Let it cool for 5 minutes , before taking it out from the pan . Let it cool totally before sprinkle some powdered sugar on top . Serve<\/p>\n","protected":false},"author":16,"featured_media":9187,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9193"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9193\/revisions"}],"predecessor-version":[{"id":9194,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9193\/revisions\/9194"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9187"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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