Cacao Nib Citrus Cake
These little cakes are a great way to embrace the warm spring weather by having a picnic outside or to pair with your tea. The citrus adds some tang and the cacao nibs add a bit of crunchy texture to the spongy cake.
Yield: 12 muffins or 1 cake
Ingredients:
- 4 eggs
- 1/2 cup sugar or sugar alternative
- 1/2 cup cream cheese
- 1/3 cup oil
- 1/2 cup almond meal
- 1/2 cup tapioca meal
- 1/3 cup crushed cashew
- 1 tablespoon indi chocolate cacao nibs
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 1/2 teaspoon salt
Directions:
- Preheat oven to 350°F
- Separate egg whites and yolks
- Mix egg whites with 1/4 cup sugar until stiff, set aside
- Mix egg yolks with 1/4 cup sugar
- Drizzle in oil
- Add cream cheese, fruit zest, juice and salt
- Mix until everything is combined
- Add tapioca and almond meal
- Add crushed cashew
- Add egg whites and fold in carefully
- Pour dough into muffin tin or cake pan
- Sprinkle indi chocolate cacao nibs over muffins or cake
- Bake for 30-45 minutes
