SUGARLESS AND FLOURLESS CITRUS CAKE

NOTE: THIS RECIPE POPPED UP ON MY FACEBOOK PAGE TODAY. I AM SAVING IT HERE TO TRY LATER. THE ( ) PERSONAL REMARKS ARE MINE. THIS POSTING IS NOT A RECOMMENDATION ONE WAY OR THE OTHER AS I HAVE NOT YET TRIED THIS RECIPE.

Ingredients

• 2 cups almond meal or almond flour
• 1/4 cup stevia, or a sugar substitute of your choice (personal note: I never use Stevia for baking as I find it bitter at high temperatures. My favorite is Splenda Granulated)
• 1 tsp baking powder
• pinch sea salt (or table salt)
• 6 eggs at room temperature
• 1/2 cup honey (personal note: honey is a sugar, a natural one but still sugar)
• 1/4 cup olive oil
• juice of 1 lemon
• 1 Tbsp lemon zest
• 1 Tbsp orange zest

Directions

1. Preheat the oven to 350 degrees F. In a large bowl, mix the almond meal/flour, stevia, baking powder and salt.
2. In a separate bowl, beat the eggs and then add to the almond mixture.
3. Melt the honey. Add the honey to the mixture along with the olive oil, lemon juice and zests.
4. Mix well and pour into a well-greased pan.
5. Bake for 45-55 minutes.
6. Let the cake cool slightly in pan (type and/or size?) and then invert it onto a plate. Allow it to cool completely. Cut the cake into 18 slices an inch and a half thick.

Note: I believe this recipe is from Diabetic Club Diet.