METHOD

1. Preheat the oven to 160°C and line a 20cm cake tin with baking paper or grease with olive oil. 
2. In a large bowl combine the almond meal, sweetener, baking powder and salt. Whisk to combine, ensuring there are no lumps and the baking powder is dispersed. 
3. In another bowl whisk the eggs, olive oil and lemon juice and zest. 
4. Fold the wet and dry ingredients together. Pour into the prepared tin and sprinkle over slivered almonds. Bake in the oven for 40-45 minutes or until a skewer inserted comes out clean. 

Notes

• You want enough lemons to yield ¼ (60ml) of juice.
• To make it sugar-free and low-carb, omit honey and use ½ cup of erythritol based sweetener. May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.