Flourless Almond Cake

Cake or cupcakes:

To finish:

Cake:
Preheat the oven to 160°C. Beat the butter and 225 ml of the erythritol together until creamy and light. Scrape the sides of the bowl down every now and again.

Add the orange and lemon zest, orange and lemon juice and vanilla essence. Add the egg yolks one at a time and beat well after each addition.

Add the almond flour and mix into the butter and erythritol mixture.

Add the cottage cheese and fold into the almond flour mixture.

In a separate bowl, beat the egg whites until soft peaks form. Add the remaining erythritol and beat until glossy and firm.

Fold the egg whites gently into the almond flour mixture using a metal spoon. Spoon into a greased and lined 20 cm springform pan and smooth the top with a knife.

Bake for 50 – 55 minutes until firm. Leave to cool in the pan.

To finish:
Sprinkle with toasted almonds, dust with erythritol icing sugar and sprinkle with orange and lemon zest.

Cupcakes variation:
Follow the same method up to the point of decanting into the springform pan. Spoon into a muffin pan lined with cupcake cups. Smooth the tops with a knife.

Bake for 30 – 35 minutes until firm. Leave to cool in the pan. Remove and place on a wire rack to cool completely.

Serve with your choice of topping.