This scrumptious creamy cake is high in healthy fats and virtually fructose free. It is Gluten and grain free too. Its super easy and looks really special too

You will need

1 x 12 inch spring form cake tin lined with baking paper


  • 2 ½ cups almond meal
  • ¾ cup desiccated coconut
  • 2 tblsps brown rice syrup,honey or equivalent stevia
  • ⅓ cup cold pressed extra virgin olive oil
  • a pinch of salt
  • 1 tspoon of cinnamon

Cream Cheese Filling

  • 1 ½ blocks of Philadelphia cream cheese
  • 2 tspns vanilla paste
  • 2 tblspoons brown rice syrup, honey or equivalent stevia
  • a pinch of salt

Lemon Curd

  • 1 cup lemon juice
  • 12 egg yolks
  • 250gms organic  butter
  • 2 tblspoons of brown rice syrup honey or stevia

Make the curd first and refrigerate.

Melt the butter over a low heat, add the lemon juice and sweetener. Whisk until combined, then remove from heat and add the egg yolks. Return to heat and whisk until starts to thicken and becomes curd. Place in refrigerator whilst making base and cream cheese.

To make the base…combine all ingredients in a medium size bowl until fully combined.

Cover the bottom of the spring form cake tin with baking paper then press the mixture into the bottom, it should be about 1 ½ cm thick. Place in fridge and make cream cheese filling

In a high powered blender or using a stick blender combine all ingredients and blend until a creamy paste.

Too for the layering.

Smooth the cream cheese over the base evenly, then when the curd is completely cool, pile it on top and smooth it over.

Add your choice of delicious fruit on top. Passion fruit is my favourite, cherries or strawberries are good too.

Place back in fridge to set. When ready to serve, carefully unspring the cake tin…leave the round bottom section of the tin on to cut if too sticky to transfer.


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