#theitalianketoguy #spongecake #ketogenicdiet
The lemon gluten free version of the Italian chocolate cake Caprese almond flour based. If you are nut intollerant you can use golden linseed flour. You can use the ingredients below without the lemon juice to make a fluffly and tall sponge cake wihout baking powder as per original recipe.
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INGREDIENTS:
40ml of lemon juice
Grated peel of 1 lemon
4 large eggs
100gr of erythritol
200gr of almond flour
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