I baked this cake from a recipe which I kinda reform from my Instyle mag.
It;s a Almond and Vanilla cake, top with lemon curd.
There is only 100g of flour in this recipe and it;s super moist as the main dry ingredients are almond meal, ricotta and the usual butter, eggs and vanilla paste.
The lemon curd is just butter, sugar, lemon juice and 4 eggs!
The special part is it;s half steamed and half baked to ensure the cake does not dry out.
Partly because milly do not like baked goods, due to the YIT HEI, heatiness factor. So, I copied a pudding recipe and decided to experiment the half steamed and half baked cooking procedure.
I wanted a cake that is high in calcium, from the almond and ricotta but also almost gluten free. Gluten can make me bloat further I assumed and it;s lighter in texture and taste.
The best part is I managed to win the hearts of my milly dearest while coming up with a recipe that will not pile on the extra weight on me as well.
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