Low-carb orange poppy seed cake

Ingredients for 1 servings:

• 200 g poppy seeds, ground
• 150 g almond(s), blanched, ground
• 8 eggs
• 250 g sweetener (erythritol)
• 20 dashes sweetener, liquid
• 150 g yogurt
• 100 g butter
• 1 pinch vanilla (bourbon vanilla)
• 1 orange(s) (organic), zest
• 1 tsp baking soda
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Logi, gluten-free, sugar-free

Preheat the oven to 180°C. Grease a springform pan or large bundt pan thoroughly. Finely grate the zest of the organic orange. Separate the eggs. Combine the poppy seeds, almonds, and baking soda. Cream the orange zest, vanilla, egg yolks, and butter until fluffy. Add the erythritol and liquid sweetener and beat the mixture well. Stir in the yogurt. Beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold in the poppy seed mixture and the beaten egg whites alternately. Pour the batter into the pan and bake for about 1 hour (cover with aluminum foil after 40 minutes if necessary). Divide the finished cake into 16 slices. The cake is very moist and filling with a delicate orange flavor.