Instructies
- Preheat the oven to 175°C and grease the baking mold.
- Mix the wet ingredients in a large bowl: beat the eggs and add the ricotta, melted butter or coconut oil and vanilla extract.
- Mix well to make a smooth batter.
- Mix the dry ingredients (almond flour, coconut flour, erythritol, baking powder, lemon zest and salt) in another bowl.
- Add this mixture to the wet ingredients and stir well until everything is well blended.
- Then add 50g chopped OKONO vegan white chocolate.
- Pour the batter into the baking mold and smooth the top.
- Bake the cake in the preheated oven for 40-45 minutes.
- Let the cake cool completely.
- Make the topping: melt 50g OKONO Vegan white chocolate au bain marie and add the coconut oil and vanilla extract.
- Pour over the cake and leave to set in the fridge for a while.
