Aegean Dream Coconut Delight

Allergens

Eggs, Dairy (Mascarpone cheese)

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 6 large eggs, separated
• 1 cup granulated erythritol
• 1/2 teaspoon baking powder
• Pinch of salt
• 3/4 cup mascarpone cheese
• 1/2 cup heavy whipping cream
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 3 tablespoons freshly squeezed orange juice
• 3 tablespoons freshly squeezed lemon juice

Instructions

1. a. Preheat oven to 350°F (180°C). Grease and line an 8 inch springform pan with parchment paper. b. In a large bowl, whisk together almond flour, shredded coconut, baking powder, and salt. Set aside. c. In another bowl, beat egg yolks and erythritol until pale and creamy. Stir in mascarpone cheese, heavy whipping cream, orange zest, and lemon zest until combined. d. Gradually add the dry ingredients into the wet mixture, mixing well after each addition. e. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter. f. Pour the batter into the prepared springform pan and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack. g. In a small saucepan, combine orange juice, lemon juice, and erythritol. Heat gently until the erythritol dissolves. Strain to remove zest. h. Drizzle the citrus syrup over the cooled cake before serving.

Chef’s Insight

This recipe highlights the harmony of sweet and tangy flavors, reminiscent of a sunny day by the Aegean Sea

Notes

Adjust the sweetness according to taste by adding more or less erythritol; the cake can also be served chilled or at room temperature