I like to make a cake about once a week, and this is an incredibly quick and easy one to make. This is a low-carb, no sugar version of a lemon cream sponge and is fresh, light and delicious. You can prepare it in less than 10 minutes.
3/4 cup Xylitol (buy on Amazon)
1 tsp baking powder
2 cups ground almonds
grated rind of 2 lemons
1 500ml container of Greek Yogurt (can be low fat)
3 tablespoons of Sukrin Erythritol (buy on Amazon) or to taste ( I suggest this for the icing because it has less of a ‘gassy’ effect than Xylitol. However it’s not great for cooking)
grated rind of 1 lemon
3 tablespoons Xylitol icing sugar
Beat 6 eggs until fluffy. Add the Xylitol and continue beating until thick and creamy. Add the baking powder and ground almonds and beat until thoroughly mixed. Pour into a baking dish that has been lined with baking paper, and put it in the oven for about 35-40 minutes (check it with a knife). Take it out and let it cool. In a separate bowl, mix the yogurt with Erythritol and lemon rind. Cut the cake into 3 slices, and spread the bottom two layers with the yogurt mixture. Mix the icing sugar with lemon juice and pour it over the top. Keep it in the fridge in a sealed container, it will last a week!