I am so happy with this cake. It is sugar-free and low carb. Instead of sugar and flour, I used xylitol and almond flour. The cardamom, rosewater, and saffron give it a beautiful aroma with floral notes. It also tastes wonderful. It’s so light and fluffy, you would never know that there wasn’t any sugar or flour in it.

Makes 8 servings

2 1/2 cups almond flour
zest of 1 orange
1 teaspoon cardamom powder
1 tablespoon baking powder
8 egg whites
¾ cup xylitol
1 teaspoon rosewater
1/4 teaspoon salt
1/8 teaspoon cream of tartar
pinch of saffron
1/4 cup sliced almonds for garnish

Preheat oven to 350ºF.

Line the bottom of a spring form pan with parchment and spray pan with cooking spray.

Soak saffron in 2 tablespoons of warm water

In a bowl mix almond flour, orange zest, cardamom, and baking powder. Set aside.

In a large bowl, whisk egg whites until frothy. Slowly add the xylitol while whisking. Add the rose water, salt, and cream of tarter. Whisk until the mixture is thick and white with soft peaks.

Add the dry ingredients into the meringue in 3 stages. Fold into the meringue making sure the dry mix is fully incorporated before adding more. Do not over mix or you will deflate the egg whites.

Add the saffron with the water to the batter. Folding in slowly.

Pour the batter into a springform pan and top with sliced almonds.

Bake for 40 minutes.

Remove from oven and let cool. The sides will pull away from the pan and will be light and fluffy.

These were the flavours I played with this time around, but this cake can take on all sort of flavourings so you can play around with it to make it your own. Just remember to mix the wet and dry ingredients separately before putting the together.

Whenever I use xylitol I will post this warning. While it is a natural, sugar free sweetener that has many health benefits for humans. It is toxic for dogs. So if you have a furry member in your family, do not let them eat anything with xylitol in it.


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