| For the base | ||
|---|---|---|
| ½ cup 2½ tsp | Butter, unsalted | |
| ⅓ cup ¾ tsp | Xylitol, Birch Sugar, granulated | |
| 2⅛ cups | Almond Flour, partially de-oiled | |
| 1 (ea. 1.76 oz) | Egg, large | |
| For the streusel | ||
| ¾ cup 1 tsp | Butter, unsalted | |
| ⅓ cup ¾ tsp | Xylitol, Birch Sugar, granulated | |
| 1½ cups 1 tbsp 1 tsp | Almond Flour, partially de-oiled | |
| 1 tsp | Cream of Tartar, Weinstein baking powder, gluten-free leavening agent | |
| 1 tsp | Cinnamon, ground | |
| For the filling | ||
| 10⅝ tsp | Butter, unsalted | |
| ⅜ cup 2¼ tsp | Milk, whole, 3.25% fat | |
| 1 tsp | Lemon zest, peel | |
| 11⅛ tsp | Xylitol, Birch Sugar, granulated | |
| 1¾ cups | Poppy Seeds, ground, milled | |
| 4 (ea. 1.76 oz) | Egg, large | |
| 50.63 oz | altogether (view nutrition facts) | |
by Sara
1/1
Preparation
- Serving size:3.17 oz (calculated)Notes: 1 slice of a round baking pan with a diameter of about 28 cm or 11 in
- Temperature: 347 °F (preheated)
- Mix the butter and add the xylitol until it dissolves and the butter lightens in color, about 3 to 5 minutes. If you're using powdered Xylitol, this won't take as long.
- Now add the egg, mix, then the almond flour.
- You will get a crumbly dough, which you then knead with your hands to form a ball.
- For best results, wrap in cling film and chill for at least 2 hours. Else the dough might be sticky and hard to roll out.
- Mix the butter and the xylitol until the butter lightens in color.
- Combine the dry ingredients and add mix them with the butter.
- This dough is crumbly, too. Knead it to a ball, wrap in cling film and chill.
- First dissolve the butter with the milk in a pot.
- Once it comes to a boil, add the dry ingredients.
- Bring to a boil once more and immediately remove from the heat.
- Mix well and let cool until it is luke-warm.
- Separate 4 eggs. Whip the egg-whites until stiff.
- Add the egg yolks to the luke-warm poppy seeds and mix.
- Now fold in the egg whites. Add 1/3, fold in, then the next third, working more gently. When adding the last third, the mix should be quite fluffy already. Fold in the remaining egg white as gently as possible to make the mix even fluffier.
- Roll out the dough for the base, so that it is a bit bigger than your baking tin.
- Line your tin with baking paper and grease the sides.
- Transfer the rolled out dough to the tin and press the overlap on the sides of the tin. Even it out, so that you get a rim of a bit more than 1 cm or 1/2 in.
- Add the poppy seed mix.
- Bake for about 10 minutes.
- Then remove from the oven and crumble the streusel dough over the cake.
- Bake for another 20 minutes or until done.
- Let cool and enjoy!
- You can also freeze portions. Microwave one slice for about 2 minutes at 600 watt and you've got a yummy dessert.
The base
The streusel
The filling
Baking
Meal-prep tip
- Calorie count355 kcal
- % of calories by macros
Fat 67.3 % 239 kcal 27 g Net Carbs 3.4 % 12 kcal 3.1 g Sugar Alcohols 8.5 % 30 kcal 12.5 g Dietary Fiber 3.1 % 11 kcal 5.7 g Protein 17.7 % 63 kcal 16 g - Approx. WW SmartPoints™12.3
- Cholesterol 106 mg
- Sodium 30.4 mg
- Fat 26.8 g
- Saturated Fat 12.4 g
- Trans Fat 0 g
- Carbohydrates 21.3 g
- Dietary Fiber 5.7 g
- Total Sugars 2.3 g
- Added Sugar 0 g
- Sugar alcohols 12.5 g
- Protein 15.9 g
- Calcium 181.3 mg
- Iron 1.4 mg
- Magnesium 41.3 mg
- Potassium 145.9 mg
- Zinc 1.1 mg
- Vitamin A (Retinol Equivalents) 177.8 mcg
- Vitamin B12 0.2 mcg
- Vitamin C 0.3 mg
- Folate 17.4 mcg
- Folic Acid 0 mcg