Reine De Saba
Happy holidays everyone, and welcome to the Easter/Spring Festival edition of The House Husband. Every holiday I always try to make something new and incredible, so of course I looked to see what Julia had to offer. I fell upon the most amazing cake and after a little bit of research and a few changes, I made it Keto friendly as well!
Above I have provided a link to the actual true recipe from Julia for the Queen of Sheba cake. My changes were simple but did not change the flavor of the cake in any way, so let’s get to baking!
This type of cake is basically a cross between a brownie and a soft cake. it is slightly dense and fudgy. You quickly whip the egg whites into stiff peaks and then fold them into the chocolate and egg yolks in stages. It uses less flour then a normal cake and less sugar but you definitely do not notice.
The first major change I did was using almond flour instead of baking flour. I figured this would only enhance the almond flavor in the cake so the change wasnt noticed. Beware of almond flour tho. It requires more liquid, so I also added an addition egg white and egg yolk to the mixture.
When it came to the sugar in the cake, I used erythritol. Again, erythritol is not like normal sugar, so I used an extra 1/4 cup more of erythritol than what the recipe called for with normal sugar. I also added a couple drops of stevia to add sweetness without the carbs.
That is all the changes I made when making the Reine De Saba. When the cake is decorated, it is meant to look like a queen’s crown, as you can see. I used black berries as the gems on the cake along with the almond pieces.
The Brussels sprout salad was also very easy. Shredded Brussels sprouts were paired with apples, pine nuts and a lemon Dijon dressing. It’s always a party hit.
Our holiday was filled with food, friends and Ohana. Hope your day was just as amazing and full of amazing food.