Ingredients
- 1/2 cup Raw Honey
- 3/4 cup Almond Meal
- 1/2 cup Coconut Flour
- 1 cup Coconut Milk
- 6 Eggs
- 1 tsp Organic Queen Vanilla Bean Paste
- Juice of one Med Lemon (can substitute Lime)
- 2 tsp baking powder (can substitute bicarb soda)
- A good pinch of salt
- 2 cups of Frozen Raspberries
Icing
- 1 1/2 250gm Block of Philadelphia Cream Full Fat Cheese
- 1 cups Frozen Raspberries
- 1 tablespoon Raw Honey
- 1 tsp Organic Queen Vanilla Bean Paste
Method
- Preheat oven to 160degrees Celsius
- In one bowl add the almond meal, coconut flour, baking powder, egg yolks, honey, vanilla extract and salt.
- Add the lemon juice and then the coconut milk and mix well and set aside.
- In another bowl whisk the egg whites until they are a meringue consistency.
- Fold in the egg whites into the other mix you set aside.
- Fold in the Raspberries being careful not to over mix, you want to keep it light and fluffy.
- Line the bottom of a 23 cm springform round cake tin with baking paper and then attach the upper section and close the locking mechanism and trim off excess paper.
- Grease the side of the cake tin with butter, then cut 2 lengths of baking paper the height of the cake tin and then stick it to the inside of the greased cake tin. (the entire cake tin should now be covered with baking paper.
- Bake for around 1 1/2 hours or until skewer comes out clean.
Per Serve: Carbs 13.24gm Fat 13.31gm Protein 3.9gm
Total Count: Carbs 264.90gm Fat 266.25gm Protein 78gm
Recipe courtesy of Monica Webb, Health Life Pathways