Updated: Nov 22
On GBKBO this week we'er baking the delightfully bright and zingy, Lemon and Pistachio cake. We thought the sumptuously soft sponge, packed with rich flavour would be the perfect Keto dessert for dark wintery evenings. This recipe is for 16 servings so half the recipe if needed.
Our unique, gluten free, low carb, low sugar food is just a small part of what we do at Sow & Arrow. If you're interested in Keto and want to learn more about this healthy lifestyle our Ultimate Health Course is starting next week. Each week you will be given the tools you need to make lasting changes to improve your health. We teach evidence based ways to increase your energy, improve sleep reduce anxiety and improve vitality. Classes are on zoom on Thursday evenings and we will send you a video if you can't make a class.
Keto Lemon & Pistachio Ingredients:
200g Cream Cheese
250g Ground Almonds
2tsp Baking Powder
200ml Lemon Juice, Fresh
9 Egg Yolks
1tsp Xanthan Gum
Firstly to make the sponge cream together erythritol, butter (at room temperature) and cream cheese. Then add the eggs, vanilla and baking powder and salt (if you like) until all components are well blended. Then add in the ground almonds whisking thoroughly until you have a smooth mixture. Bake in the oven for 25 - 30 mins at 170 degrees until lightly browned on top. Remove form the oven and allow too cool.
For the curd melt the butter in a large pan on low heat, then add the lemon juice, erythritol and xanthan gum. Increase the heat slightly and add the egg yolks and continue to gently stir until your mixture thickens. Don't increase the heat too much or the mixture will split.
Allow too cool and pour onto the sponge, spread it over evenly and add anything you would like to top it off. We've added freshly whipped cream, some chopped pistachios and lemon zest.
And it's ready to go