Of which 11.8 g sugars and 9.6 g saturated fat.
No-added-sugar version: 262 kcal and 1.7 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 Complete protein (egg) · Choline (egg) · Calcium (yogurt)
Allergens egg, milk, tree nuts
Sicilian lemon cake
Fresh, just tangy enough and gluten-free.
Ingredients
- 1½ cups rice flour (237 g / 8½ oz)
- ½ cup almond flour (50 g / 1¾ oz)
- ½ cup sweet cassava starch, polvilho doce (60 g / 2 oz)
- ½ cup sugar (100 g / 3½ oz) — no added sugar: ¾ cup erythritol (135 g)
- 1 tbsp baking powder (12 g)
- zest of 2 lemons (6 g)
- 3 eggs (150 g / 5½ oz)
- ½ cup plain yogurt, or coconut yogurt (122 g / 4½ oz)
- ½ cup melted coconut oil (100 g / 3½ oz)
- ¼ cup fresh Sicilian lemon juice (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). Grease a loaf pan or round cake pan and dust it with rice flour.
- In a bowl, combine the rice flour, almond flour, sweet cassava starch, sugar, baking powder and lemon zest.
The full method (7 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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