During school holidays, I tend to bake a few more nut based recipes. This is an easy, healthy cake recipe that I just keep coming back to – one because it is so delicious and two because it is so versatile (vanilla one day, citrus or chocolate the next). I’m so excited to share this one because I know it is going to become a firm Well Nourished recipe favourite.
Due to popular request, I’ve also included a Thermomix method (my first time combining the two), which I’ll do my best to continue to do with future recipes.
Why is it nourishing?
This is one sustaining, protein rich cake. Almonds are a rich source of monounsaturated fats, many fat-soluble vitamins and a plethora of minerals. They are a very concentrated source of many health giving Phyto (plant) chemicals and are also a great protein source.
Makes a 23cm round cake
170g (1¾ cup) almond meal (either home ground or shop bought)
170 gram (½ cup) sweetener (rice malt syrup, honey or maple syrup)
4 large eggs, at room temperature and carefully separated
½ teaspoon bicarbonate of soda
½ teaspoon sea salt
1 teaspoon vanilla powder or paste
½ teaspoon cream of tartar
Personally, I’m generally a throw it all in kind of baker. But by separating the egg white, you will achieve a much lighter cake. So I believe it is worth a little extra effort to beat the egg white. If you do have an egg white disaster or can’t be bothered, you will just have a heavier, but still delicious cake.
Choose rice malt syrup as your sweetener.
Add the zest of 2-3 oranges, lemons or lime to infuse that flavour into the cake. Once the cake is cooked, mix ¼ cup of juice with ¼ cup of sweetener over a low heat until combined. Pierce the top of the cake with a skewer a few times and drizzle over the syrup.
Brush the top of the warm cake with melted butter or coconut oil and top with a spice/sugar mix (equal parts of mixed spice and coconut sugar)
Warm the sweetener of your choice and brush over the cake whilst still warm. Feel free to get creative and infuse it with and herbs or spices you like. I often heat the syrup with a few leaves of lemon balm or lemon myrtle from my garden and serve topped with berries and syrup (as pictured).
Add a tablespoon of raw cacao to the almond meal batter.
Replace the almonds with hazelnut meal.
As I test another flavour combo’s I will add to the variations above. Do you like this cake? Be sure to let me know by posting a comment below. I love hearing from you!
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