Page 33 - Naked Foodies - July 2021

1 cup almond flour
1/3 cup coconut flour
1/4 cup vanilla whey protein powder 1/4 cup granulated sugar
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup ricotta, room temperature
3 large eggs
1 1/2 Tbsps lime zest
1/4 cup lime juice
1/4 cup almond milk
3 large eggs
3 large egg yolks
1/4 cup granulated sugar
1/4 cup fresh lime juice
1 Tbsp lime zest
6 Tbsps butter, cut into 6 pieces To assemble
fresh lime slices
icing sugar
1. For the lime curd, whisk the eggs, egg yolks and sugar in a medium bowl to combine. Stir in lime juice and lime zest. Set bowl over saucepan of barely simmering water, making sure not to allow the bowl to touch the water. Stir constantly with a wooden spoon until the mixture thickens. Remove from heat and add the butter. Let it rest for a minute then whisk until smooth. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate for at least an hour.
2. Preheat the oven to 160°C. Lightly oil a 12-cup mini-bundt pan with non-stick cooking spray or coconut oil.
3. In a medium bowl, whisk together almond flour, coconut flour, protein powder, sugar, baking powder, baking soda and salt. Set aside
4. In the bowl of a stand mixer with the paddle attachment, beat the ricotta until smooth. Scrape down the bowl with a rubber spatula. While beating on low, slowly add the eggs one at a time. Then, increase the speed to medium and beat for 30 seconds. Add the zest and beat for 15 seconds on medium or until well combined. Scrape down the bowl.
5. Add the flour mixture to the egg mixture in two batches, alternating between lime juice and almond milk. Beat on low until almost fully incorporated. Repeat with the remaining flour, milk and lime mixtures, starting and ending with the flour. When all the ingredients have been added, scrape down the bowl and beat on medium for 15 seconds.
6. Divide the batter evenly into the prepared mini-bundt cake pan. Bake in the centre of the oven for 20 to 25 minutes, until the top is golden brown and a toothpick inserted into the cake tests clean. Transfer the cake to a wire rack to cool for 10 minutes, and then invert the cake onto the rack to cool completely.
7. To assemble spoon 2 teaspoons of lime curd into the centre of each cake. Dust with icing sugar and top with a fresh slice of lime.
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