Many people love cake in summer and winter, and the healthier the cake is, the better. Egyptian Food Blogger Mai Hendi introduced the best lemon and berry cake.
Meanwhile, the blueberry is successfully grown in Egypt and you can find it easily in the supermarket all year. It is worth noting that Mai Hendi shoots her own videos recipes.
The low-carb recipe is delicious and easy to make. You can enjoy the guilt-free dessert with a cup of tea.
[caption id="attachment_332110" align="aligncenter" width="1124"]
Food blogger Mai Hendi[/caption]
*Ingredients
Two and a half cups almond flour (300gm)
1 cup blueberry (150gm)
1/2 cup sweetener (If it’s a 1:1 replacement for normal sugar; otherwise read carefully what’s written on the package)
1/4 cup almond milk
1/3 cup butter/ coconut oil (at room temperature)
3 Eggs (at room temperature)
2 tbsp lemon juice
1/2 tbsp baking powder (8gm)
Vanilla
Pinch of salt
*For icing
2 tbsp lemon juice
Powdered sweetener
* Method
In a bowl, put the almond flour, baking powder, and salt, and mix the ingredients together. Bring another bowl, put the butter, and soften with the mixer for a couple of minutes.
Then, add the sugar and lemon zest and mix again until the mixture is fluffy.
Add the flour to the second mixture and mix until combined, add the blueberry, lemon juice, and milk, and fold all using a spatula.
Grease the baking pan with butter and sprinkle with flour.
Place the batter into the baking pan and bake in a preheated oven at 170°c for 40-45min. (You can insert a toothpick to make sure that the cake is ready)
Let it cool for a while. Prepare the icing by adding the sweetener gradually to the lemon juice until you get the consistency you want.
Once the cake is cooled, decorate it with the lemon glaze and enjoy.
Contributed by Omnia Ahmed
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