Keto white cake – Cycladic inspiration
Keto white cake came as a blast of inspiration after visiting Santorini and Paros. Have you ever seen the photos of Greek Cycladic islands? Maybe you spent your summer vacations there? The unique architecture looks like something ancient aliens built. A specific crystalised white cement is used here and this might be the secret. Amazingly, everything looks so organic, amorphous and yet harmonious. When you see the churches and homes in Cycladic islands, you think they are all some giant white cakes.
Keto white cake with the Mediterranean feel
Naturally, visual inspiration served as a start, but what I really wanted is to create something with a typical Mediterranean appearance, aroma and taste. So, I performed a small research. In the village of Oia, (you might know it as the most picturesque place in Santorini) there’s a patisserie which serves unbelievable cakes. Unfortunately, they are all sugary and carby, as expected. However, nothing drew my attention as a white orange blossom cake that was served on the balcony with the most amazing view. All this left a strong impact on me and gave me a strong inspiration to create a Keto white cake. As we know, we don’t use orange juice or pulp on Keto, but there’s no reason to escape orange peel, essential oil or even orange blossom water!
Building a cake – Cycladic style
The Keto white cake I’m presenting today is loaded with Cycladic feelings, memories and unique experiences. I hope, with every bite, after your well balanced Keto meal, you’ll feel as if you travelled to the islands of white cake architecture. Cycladic adventure is something that comes in many different forms. This keto white cake is one of them! While we were “building” the cake, we felt as if we are building a house in Santorini. Next time when you decide to plan your vacation, think of Cycladic islands!
Keto white cake with orange blossom water
Keto white cake with orange blossom water
Ingredients
Cake base
- 2 tbsp lemon zest finely grated
- 2 tbsp orange zest finely grated
- 4 tbsp coconut flour
- 1 tbsp stevia or monk fruit or according to your sweetener power
- 100 g (1/2 cup) butter grass-fed, melted
Cake creme
- 500 g (2 cups) sour cream organic
- 200 g (3/4 cup) Greek yoghurt preferably goat yoghurt
- 2 tbsp stevia or monk fruit or according to your sweetener power
- 3 tbsp granulated gelatine preferably grass-fed beef gelatine
- 12 tbsp water
- 4 drops orange peel essential oil
- 6 tbsp lemon or lime juice
Icing
- 200 g (3/4 cup) mascarpone
- 4 tbsp orange blossom water
- 1 tbsp stevia or monk fruit or according to your sweetener power
- 100 ml (1/2 cup) sparkling water
Decoration
- 100 g (1/2 cup) blanched almond flakes
- 12 red currant berries
Instructions
- Place the sour cream and Greek yoghurt in a deep saucepan, add sweetener and mix well. Start heating it over medium temperature.
- Mix gelatine with 12 tbsp of water and add it to the sour cream and yoghurt. Keep mixing until all the gelatine dissolves. The mixture does not have to boil but needs to be pretty warm so that the gelatine dissolves.
- Remove the saucepan from heat and add orange peel essential oil and lemon juice. Mix well and set aside.
- Line a cake mould with parchment paper and grease it with some butter.
- Mix coconut flour with melted butter, orange and lemon zest and stevia. tap in this mixture to the bottom of your cake mould.
- Pour in the cream mixture on top of the cake base.
- Place the cake in the freezer for 30 minutes.
- Using an electric mixer, mix mascarpone, orange blossom water and stevia. Start adding sparkling water bit by bit. The consistency of your cream should be the same as whipped cream.
- Remove the cake from the mould (Preferably use this type of cake mould for easier removal) and put the icing all over the cake.
- Decorate with almond flakes and red currant berries. Freez for another 10 minutes, or refrigerate for 30 minutes before serving.
