Almond Orange/Lemon filled cake

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This cake is light and very citrusy, you can make it with either a lemon or orange curd filling. It can be made paleo by using coconut sugar instead of cane sugar in the actual cake, however the result is a darker and slightly denser cake.

The first picture is one with cane sugar and on the bottom is the version with coconut sugar.

I do suggest an electric beater for beating the egg whites, if you are like me and prefer beating by hand to washing the beater, a large light bowl for the egg whites is a must.

Ingredients for Cake:

Eggs 5 separated

Almond flour 1 1/2 cups (lightly filled, do not over fill)

Sugar 1/2 cup, divided, 1/4 for egg whites and 1/4 for yolks

Lemon or Orange zest 2 tblsp

Baking powder 1 tsp

Salt pinch

Cream of tartar 1/4 tsp (this is not a must but is very helpful)

Ingredients for Lemon or Orange Curd

Orange juice 1/2 cup (For lemon you would do 3/4 cup lemon juice)

Lemon juice 1/4 cup (For the lemon option this would be omitted)

Maple syrup 1/2 cup

Coconut cream 1/2 cup

Eggs whole 2

Egg yolks 4

Arrowroot starch 2 tblsp

Orange/Lemon zest 1 tsp (optional)

Step by Step

Line a 9 inch springform pan with parchment paper. I do suggest a springform pan for this cake, if you do not have one it must be lined with parchment paper, in both cases the sides should be greased with either butter or cooking spray. Pre heat oven to 350 F.

Separate the eggs, set aside the egg yolks.

Start beating the egg whites, add the pinch of salt and when they start getting frothy add the cream of tartar.

Beat a bit more, start slowly adding the 1/4 cup of sugar in three parts, beating in between additions.

Beat until it forms stiff peaks.

In a separate bowl mix yolks, zest, 1/4 cup of sugar and baking powder.

Add almond flour and mix well.

It will look like a thick paste.

Add 1/3 of the meringue and mix well. I use a whisk for this.

Add the rest of the meringue and fold in with a spatula, mixing from the bottom to the top.

Pour into the pan immediately and bake at 350F for 30 minutes.

leave it to cool before removing it from the pan.

For the Orange/Lemon curd

In a pot place, orange and lemon or just lemon for the lemon curd, maple syrup, coconut cream and zest of either lemon or orange. Cook on moderate heat until just boiling.

Meanwhile in a bowl place whole eggs and egg yolks and arrowroot, beat well.

Once mixture has just come to a boil, slowly add the mixture to the eggs, mixing constantly so eggs to do not curdle. Return to pot and cook until it boils and thickens, mixing constantly once it comes to a boil, cook for 45 seconds more, do not stop mixing. Remove from heat.

Place in a heat proof container and cover on contact with plastic wrap to avoid a film from being formed. place in the fridge.

When the cake has cooled and the curd has also cooled, cut the cake into three even layers, this can be tricky, you can only cut it in half and just put some curd on the top as well. fill each layer with some curd and leave in the fridge. This cake does taste better cold and keeps well covered in the fridge.