This honey cake is a twist on the classic dessert, specially designed for those on the keto diet and all the passion fruit fans out there. It contains zero table sugar and zero wheat flour. Hence it's a keto-friendly alternative that'll satisfy your carvings for the traditional honey cake.
Honey works perfectly with the sweet and slightly sour passion fruit marmalade that's also homemade and can be used in a variety of ways apart from this recipe.
Let's jump right into it!
Honey & Passion Fruit Marmalade Cake
- 150 g honey
- 3 tablespoon allulose
- 2 eggs
- 1 tablespoon baking soda
- 215 g almond flour
- 300 g passion fruit puree
- 55 g allulose
- 4 g agar
- 500 g cream cheese
- 300 g heavy cream
- 55 g allulose
- 200 g butter
- 200 g condensed milk (for a keto-friendly version, you'll need a condensed milk that you can easily prepare at home using allulose)
- 100 g no-sugar dark chocolate
- 100 g heavy cream
- fresh berries
Prepare the marmalade
- First, let’s make the marmalade since it will need to cool for some time.In a small pot, add the fruit puree and allulose. Heat until 35°C (95°F) while stirring continuously.
- Add agar and continue stirring until the first bubbles appear, then take it off the heat. Set aside to cool down.
Bake the cake layers
- In a bowl, combine eggs, allulose, baking soda, and honey, and mix for 5 minutes.
- Add almond flour and stir until thoroughly combined.
- Place a sheet of parchment paper onto a baking sheet. Divide the batter mixture into two equal parts and transfer it onto the parchment paper forming two circles of similar size.
- Bake at 180°C (356°F) for 20-25 mins until golden brown. Set aside to cool down.
- When cooled, cut each of the layers horizontally in half - you'll eventually have four layers of similar size.
Prepare the filling cream
- Add cream cheese and allulose in a bowl and mix for 2-3 mins until soft and creamy texture.
- Add heavy cream and continue mixing until firm, buttery texture.
- Fold the mixture into a pastry bag and set aside (store it in a cool place until you start assembling the cake).
Prepare the topping cream
- Mix the butter for 5-7 mins until light yellow (almost white).
- Add the condensed milk and continue mixing for another 4-5 mins. It will become firmer and more uniform.The cream is to be used immediately!
Assemble the cake
- Start with a cake layer, then add filling cream on top. Repeat these steps two more times.
- Add a layer of the marmalade and filling cream on top of it.
- Add the last layer of cake on top and cover with topping cream on top and on the sides.
- Melt chocolate with heavy cream in a water bath until entirely melted. Wait for it to start cooling down (it will start thickening). Then, pour over the cake and decorate it to your liking. We used fresh berries, which we liked the most.