Meringue almond chiffon cake | Woolworths TASTE

Ingredients

• 250 ml grapeseed oil, plus extra for brushing
• 12 large free-range eggs, separated
• 2 t apple cider vinegar
• 440 g almond flour
• 125 ml agave syrup (or maple syrup or honey)
• 4 t bicarbonate of soda
• 2 t vanilla extract
• For the honey-nut caramel:
• 9 T unpasteurised agave syrup (or maple syrup or honey)
• 3 t roasted almond butter (available at health stores)
• 1/2 t vanilla extract
• For the lemon cream:
• 6 free-range egg yolks
• 1/3 cup agave syrup (or maple syrup or honey)
• 125 ml lemon juice
• 1 lemon, zested
• 1 pinch salt
• 3 T coconut oil
• For the Swiss meringue topping:
• 6 free-range egg whites
• 285 g xylitol
• 1 t vanilla paste