Makes 4 mini cakes
150g turmeric macadamia meal (from sunshine mylk recipe)
150g almond meal
6 room temperature eggs, separated
1 tbsp grated lemon zest
1 tbsp grated orange zest
Flaked almonds and confectioners erythritol**, to serve
Coconut oil, to grease tins
Grease and line four 15x8.5cm rectangular mini cake tins. Preheat oven to 180ºC (160ºC fan).
Combine turmeric macadamia meal and almond meal in a large bowl. Mix well.
In the bowl of a stand mixer combine egg yolks, erythritol and lemon and orange zest. Use a whisk attachment to whisk on high for 3-4 mins or until pale in colour and thick and creamy in consistency. Add macadamia and almond meal and fold through until just combined. At this stage the mixture will be quite dry, this is perfectly fine.
Transfer mixture to a large bowl. Thoroughly wash mixer bowl and attachment, add egg whites and whisk until stiff peaks form. Add egg whites in 3-4 batches, using a gently folding motion to incorporate each addition into the meal. The first addition will be quite dry so you may need to stir to loosen the meal, but try to be more light-handed with subsequent additions, being careful not to over mix.
One combined, divide the batter between the prepared tins, sprinkle tops with flaked almonds and bake 25-30 mins until the surface of the cakes is firm and dry to the touch. Remove cakes from oven and allow to sit in the tins for a further 20 mins to cool before transferring to a wire rack to cool completely. Serve dusted with confectioners erythritol to serve.
*erythritol is a keto-friendly sugar alcohol. Available in health food stores or online.
**to save buying another product, you can use icing sugar here (as the quantity is negligible) or skip dusting all together if preferred.