Name: Lemon almond cake with chocolate ganache
Prep time: 180 min
Total time: 180 min
Yield: 1
Ingredients: 1 piece Egg; 1⁄2 Tbsp Coconut oil; 25 g Almond flour; 10 g Arrowroot powder; 1⁄4 Tbsp Lemon grater; 2 tsp Lemon juice; 0 tsp Bakin Soda; 2 tsp Maple syrup; 15 g Coconut oil; 1 3⁄4 Tbsp Coconut milk; 25 g Chocolate pure (> 70% cocoa)

Nuts

Fruit

Chicken egg

Citrus

Chocolate

Marinka Bil

Oven

Cake mold (15cm)

Dessert

Paleo

Vegetarian

Sirtfood

Cake

Chocolate ganache

Lemon almond cake with chocolate ganache

 Preheat the oven to 175 ° C. Line the bottom of a springform tin (diameter 15 cm) with baking paper. 

 Combine almond flour, arrowroot and baking soda in a mixing bowl and stir well. 

 Add the remaining cake ingredients and stir until thick and even. 

 Spoon 1/3 of the batter into the spring form and bake for 20-25 minutes. 

 Carefully remove the cake from the mold, put new baking paper in the mold and use 1/3 of the batter again to bake another layer. Repeat this until you have 3 cakes. 

 While the cakes are cooling, make the ganache by heating the coconut milk and chocolate together in an au bain-marie pan. Stir continuously until the chocolate is completely melted and absorbed into the coconut milk. 

 Finally, stir the coconut oil or ghee into the mixture and keep stirring gently until absorbed and the mixture has thickened slightly. 

 Let the ganache cool well before using it, otherwise it is too liquid. 

 Brush all pieces of cake with a thick layer of ganache and place them on top of each other. Brush the outside of the cake with ganache. Allow to cool completely before serving the cake. 

Lemon almond cake with chocolate ganache

Lemon almond cake with chocolate ganache

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Macros(per serving)

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