Wednesday, 24 June 2015

Almond Cake

This almond cake is surprisingly light and fluffy and is seriously tasty. I've made just a plain version here so you can choose what to accompany it with but it is also delicious if you add some jam or compote on top and swirl into the mixture before baking.

What you'll need:

-1/3 cup of ground almonds
-1/3 cup of ground flaxseed
-1/3 cup of apple juice
-2/3 cup of almond milk
-1/4 cup of agave nectar
-1/4 cup of sunflower oil
-2tsp vanilla extract/flavouring
-1tsp baking powder
-1 cup of rice flour
-1/2 cup strawberry/raspberry jam (optional)

How to make:
Pre-heat your oven to 200 fan and grease an 8" cake tin and also line the tin with greaseproof baking paper. Mix together the ground almonds, flaxseed, almond milk and apple juice. Then add in the sunflower oil, vanilla and baking powder and stir. You will then need to sift in the rice flour and give it a good mix until there are no lumps. Pour into the lined baking tin and add the jam/compote if you choose to do so. Simply bake for 25 minutes until golden brown on top. Sprinkle some flaked almonds on top to finish. Allow to cool for about 10 minutes before serving up.


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