15’+30’
x6-8P
easy Ingredients
250g tapioca flour
5 tbsp honey
3 eggs
3 tablespoons seed/olive oil
2 lemons (juice and zest)
1 tsp baking powder
50g ground almonds
The recipe is
Gluten Free
Halal
Kosher
Vegetarian
Method
Preheat the oven to 180°C.
Divide the eggs into yolks and whites.
Whisk the whites with a pinch of salt until stiff peaks form.
Add the honey to the egg yolks and beat with a whisk. Add the tapioca flour, oil, baking powder, ground almonds and zest and juice of the lemons and mix well.
Fold in the egg whites.
Grease and line a cake pan. Pour the mixture into the tin and bake for 20-30 minutes until fully baked and golden brown.
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