Lemon Vanilla Cake Recipe | Nutritional Therapy for IBD

Ingredients

4 large eggs, separated into yolks and whites

¼ cup honey

1½ TBSP packed grated lemon peel

½ tsp vanilla extract

½ tsp cinnamon powder

pinch of salt

½ cup almond flour

1 cup almonds, blanched and slivered

4 large eggs, separated into yolks and whites

60 ml (85 grams) honey

1½ TBSP (22 ml) packed grated lemon peel

½ tsp (2.5 ml) vanilla extract

½ tsp (2.5 ml) cinnamon powder

pinch of salt

55 grams almond flour

70 grams almonds, blanched and slivered

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Preheat oven to 375°F (190°C or gas mark 5).
Grease a 9-inch-diameter circular baking pan. Set aside.
Combine egg yolks, honey, lemon peel, vanilla extract, cinnamon powder and salt in medium bowl.
Using a hand mixer, beat until thick and smooth.
Next, add in the almond flour and slivered almonds, but mix by hand so that the almond slivers do not get broken. Set aside.
In a separate bowl, beat the egg whites until they are stiff.
Gently fold the stiff whites into the almond flour-honey-yolk mixture.
Transfer the batter to a greased cake pan (use ghee or oil).
Bake until a knife comes out clean, about 20-30 minutes.
Allow to cool before removing from pan.