Torta di limone - Italian Lemon Cake

Makes a cake 20 cm in diameter.

We use an erythritol as the sweetener. It's natural and calorie free. It doesn't raise insuline levels as well. In case you can't find it at your local grosery stores (very likely) you can use xylitol. I don't recomment stevia, as it has distinctive taste which can't be hidden in this cake.

Enjoy.

Ingredients:

• 125 g soft butter
• 150 g of erythritol
• 3 eggs, separated
• 125 g almonds, finely ground
• 60 g flour
• 1 tsp baking powder
• Juice of 2 lemons
• grated zest of 2 small lemons
• sugar powder

Method of preparation:

• Preheat the oven to 180 C
• Blend butter with erythritol in a bowl until creamy
• Add the egg yolks one by one and mix each yolk until well incorporated
• Stir in the ground almonds, sifted flour and baking powder
• Add lemon juice and zest and mix everything well
• Whip the eggwhites until stiff and stir them into the dough
• Grease the cake mold 20 cm in diameter with butter and slightly sprinkle it with flour
• Pour in the batter
• Bake the cake in the preheated oven for 30-40 minutes until it is slightly browned and a wooden stick put in the cake comes out clean
• Let it cool slightly before sprinkilng some sugar power on top
• Sprinkle with icing sugar and serve warm or cooled to room temperature.