Low Carb Orange Poppy Seed Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g poppy seeds, round
- 150 g almond (s), blanched, round
- 8 egg (s)
- 250 g sweetener (erythritol)
- 20 dashes sweetener, liquid
- 150 g yourt
- 100 g butter
- 1 pinch vanilla (Bourbon vanilla)
- 1 orange (s) (organic), the zest it
- 1 teaspoon baking soda
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Grease a springform pan or large bundt pan well. Rub the peel of the organic orange very finely. Separate the eggs. Mix the poppy seeds, almonds and baking soda together.
- Mix the orange peel, vanilla, egg yolk and butter until foamy. Add erythritol and liquid sweetener and whip the mixture well. Stir in the yogurt. Beat the egg whites with a pinch of salt until stiff. Carefully fold in the poppy seed mixture and egg whites alternately.
- Pour the dough into the mold and bake for about 1 hour (if necessary, cover with aluminum foil after 40 minutes). Divide the finished cake into 16 pieces.
- The cake is very juicy and filling with a delicate orange flavor.
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