|lemons — grated zest and juice|
|oranges — grated zest and juice|
|180 ml||olive oil — extra virgin|
|45 ml||alternative sweetner|
|3||eggs — jumbo|
|250 g||almond flour|
|150 g||desiccated coconut|
|7,5 ml||baking powder|
|180 g||finely chopped dates almond flakes — separate entries|
|toasted almond flakes and desiccated coconut flakes — separate entries|
oven to 180°C. Grease a 22cm silicone ring mould well with nonstick spray.
the citrus juice and zest, oil, sweetener and eggs until well combined.
the dry ingredients and the dates. Add the egg mixture and mix well.
into the prepared ring mould and leave to thicken for 10 minutes. Sprinkle
almond flakes over.
4. Bake for about 60 minutes or until a skewer
inserted in the middle comes out clean. Unmould and leave to cool. Sprinkle toasted
almond and coconut flakes over and serve.