‘Timeless and versatile, almonds are an organic shade that speak to authenticity and all that is natural’
I found this recipe in Goop, when looking for ‘alternative’ flour recipes. I love using almond flour, as it such a wonderful whole food ingredient and brings a natural sweetness to the recipe. Almonds are also full of magnesium, vitamin E, monosaturated fats and protein. They are grounding and nutritive.
I substituted almond yogurt for the dairy element, it worked well and helps to keep the cake moist. I also served a slice with yogurt and some lemon curd to reinforce the dominant flavours.
Given these ingredients are mainly almonds and eggs, I could serve this to Mr B for breakfast, which he was mighty pleased about.
Ingredients
Serving: 6
- 2.5 cups lightly packed almond flour
- 2 tsp. baking powder
- ½ tsp salt
- 1 cup almond yogurt
- ½ cup maple sugar
- 2 eggs
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- Zest of 1 lemon
- ¼ cup of EVOO
Method
- Preheat the oven to 350F
- In a large bowl, whisk the flour, baking powder and salt
- In another bowl whisk together the rest of the ingredients
- Add the wet to the dry ingredients
- Line an 8-inch cake tin with parchment paper and brush lightly with EVOO
- Transfer the batter to the tin and use a spatula to spread it evenly
- Place in the middle of your preheated oven and bake for 35 minutes or until the cake is brown and a toothpick comes out clean
- Let cool before eating
