A piece of cake every day put smile on our face. It’s not ready in a flash but it can last long enough to enjoy it for a week.
Course Breakfast, Dessert
Cuisine Low carb recipe, Sugar free recipe
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Ingredients
7tablespoon/ 100g Butter
1tablespoonHoney or sweetener of choice
5eggsseparated
1⅔cup/ 200g Flour
1teaspoonBaking powder
1Orange squeezed
1Lemon squeezed
1teaspoonVanilla aroma
2tablespoonCocoa powderunsweetened
½cupRaisins
Kitchen utensils:
Ø7" x 3" / Ø18cm x 7cm Baking form
Instructions
Preheat oven to 350°F / 180°C
Butter the tube pan in case we aren’t using a silicone tray.
Cream the butter and honey.
Add the egg yolks to the creamed butter mixture and whisk well.
Mix flour and baking powder together.
Squeeze the lemon and the orange into a cup. Take seeds out. Mind not to pour the lemon or the orange juice into the mixture as the acid from the fruits will react with the baking powder.
Slowly pour and mix the flour, vanilla aroma and the juice with the butter and egg mixture alternating between them.
Beat the egg whites until stiff in a separate bowl.
Fold egg whites into the batter slowly. Until we get an even texture batter.
Mix half of the batter by folding in cocoa and the raisins in a separate bowl.
Fill the tube pan, alternating half of the white batter with the cocoa batter.
Bake for 50-60 minutes to an hour, until toothpick comes out clean.