Print Recipe

Oriental Wind Keto Cake

Prep Time15 mins
Cook Time35 mins
assembling10 mins
Total Time50 mins
Course: Keto Dessert
Cuisine: Keto Mediterranean, Keto Oriental
Keyword: Oriental Keto Cake
Servings: 25
Author: Roberta Kapsalis

Ingredients

Cake base

  • 8 medium eggs free-range
  • 1-2 tbsp lemon zest
  • 1/2 tsp sea salt
  • 1/2 tsp citric acid Alternatively, use 1 tsp apple cider vinegar
  • 4 tbsp stevia-blend Monk fruit blend would be even better
  • 250 g (1 cup) butter grass-fed, melted
  • 1-2 pinch nutmeg ground (if it's freshly ground, just a small pinch)
  • 1 tbsp psyllium powder
  • 12 tbsp roasted almonds and walnuts mixture finely ground
  • 2 tsp vanilla extract alternatively use 1 tsp ground vanilla bean
  • 1/2 tsp baking soda
  • 50 ml (1/4 cup) sparkling mineral water

Syrup

  • 200 ml (1 cup) fresh water
  • 4 slices lemon Use the one you previously grated the zest off
  • 2 sticks cinnamon
  • 2 tbsp stevia-blend Monk fruit blend would be even better
  • 1 tbsp dark rum extract
  • 1 tbsp vanilla extract

Icing - white

  • 500 g (2 cups) mascarpone additives-free
  • 5 heaped tbsp sour cream organic, more than 25% fat
  • 12 tbsp of previously prepared syrup
  • 2 tbsp stevia-blend This is completely optional

Icing - dark

  • 1 half of the white icing earlier prepared
  • 4 tbsp flaxseed meal organic
  • 2 tbsp cacao powder organic
  • 1,5 tbsp stevia blend Monk fruit blend would be even better
  • 2 tsp dark rum extract

Instructions

  • Roast 150g of walnuts and 80g of almonds in a dry pan over medium temperature. let them cool down totally and then, finely grind them. 
  • Beat the eggs with sea salt, citric acid and sweetener. Add melted (but cooled) butter and beat for at least 5 minutes at high speed.
  • Add nutmeg, vanilla extract and psyllium. Beat for a minute. Add 4 tbsp of nuts and beat for another minute. Repeat adding 4 tablespoons of nuts and beating  2 more times until you use 12 tbsp of roasted nuts mixture. 
  • Now sprinkle baking soda and mix. In the end, add sparkling mineral water while beating at a lower speed.
  • Line an 11-inch cake mould with parchment paper and grease the sides with some coconut oil or butter. Pour in the cake batter and bake for 35 minutes at 150ºC (350ºF) When it's baked, remove it from the mould and let it cool down totally!

Syrup

  • Place all the ingredients in a deep saucepan and bring them to a boil. Let the syrup simmer for 3-4 minutes and set aside to cool down.

Icing

  • beat Mascarpone, sour cream, stevia, and 12 tbsp of syrup for at least 5 minutes at a high speed. The icing will get thicker and fluffier if you use the highest speed your mixer can achieve. 
  • Divide this icing into 2 equal parts. Add flaxseed meal, cacao powder, rum extract and some extra stevia (optional). beat for 3 minutes.

Assembling the cake

  • When the cake base is totally cool sprinkle it with some syrup and let it "drink the syrup". Now place the dark icing on top and spread it.  
  • Add the white icing on top. Using a fork make some nice waves that resemble the desert dunes. 
  • Decorate with some walnuts, lemon and cinnamon stick from the syrup, and a few cloves!  

Notes

In some countries, Mascarpone and sour cream are not very thick like the one we use. (See the video) in that case, don't use the syrup in the icing, just add some more Ceylon cinnamon. 
This cake base can easily be cut in half and then you can assemble it as a layered cake. Make sure you pour some syrup on both cake layers before assembling.
The cake is very aromatic and provides great satiety. Make sure you don't cut big pieces, a very thin one is perfect after a good Keto meal.