Ingredients
4 large eggs, separated into yolks and whites
G cup (85 g) honey
1½ tablespoons packed grated lemon peel
½ teaspoon (3 mL) vanilla extract
½ teaspoon cinnamon powder
pinch of salt
½ cup (55 g) almond flour
1 cup (70 g) almonds, blanched and slivered
Instructions
1. Preheat oven to 375°F (190°C or gas mark 5)
2. Grease a 9-inch-diameter circular baking pan
3. Set aside
4. Combine egg yolks, honey, lemon peel, vanilla extract, cinnamon powder, and salt in medium bowl
5. Using a hand mixer, beat until thick and smooth
6. Next, add in the almond flour and slivered almonds, but mix by hand so that the almond slivers do not get broken
7. Set aside
8. In a separate bowl, beat the egg whites until they are stiff
9. Gently fold the stiff whites into the almond flour-honey-yolk mixture
10. Transfer the batter to a greased cake pan (use ghee or oil)
11. Bake until a knife comes out clean, about 20-30 minutes
12. Allow cake to cool before removing from pan
Yield
8-10 servings
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
