Of which 11.3 g sugars and 7 g saturated fat.
No-added-sugar version: 218 kcal and 1.3 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Complete protein (egg)
Allergens egg, tree nuts
Lemon lavender cake
A fragrant lemon cake with a delicate touch of lavender flowers.
Ingredients
- 2 cups almond flour (192 g / 7 oz)
- ½ cup cassava starch, polvilho doce (60 g / 2 oz)
- ½ cup sugar (100 g / 3½ oz) — no added sugar: ¾ cup erythritol (150 g)
- 1 tbsp dried culinary lavender (2 g)
- 1 tbsp baking powder (12 g)
- 2 Sicilian lemons, zest only (4 g)
- 3 eggs (150 g / 5½ oz)
- ⅓ cup coconut oil (67 g / 2¼ oz)
- ¼ cup lemon juice (60 g / 2 oz)
- ¼ cup almond milk (60 g / 2 oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a cake pan.
- In a bowl, combine the almond flour, cassava starch, sugar, lavender and baking powder.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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