Good morning beautiful people, I hope you’re all doing well. With Easter right around the corner, I wanted to share a lovely dessert with you that utilises a classis Easter ingredient – almonds, or in this case, almond flour.
Almond flour is simply almonds finely ground into a flour-like texture and consistency. I love baking with it; it’s a great way to add beautiful nutty flavour and omit wheat flour from your baking if you are looking to make something both gluten free and low carb.
This cake turned out absolutely delicious. Tender and moist, rich and flavourful, easy to make and a real treat.
350g almond flour
200g Freee self raising four
3 tablespoons corn flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
Pinch of salt
3/4 cup milk of choice (I used oat milk)
3/4 cup neutral oil
Juice from 1 large lemon (approx 6 tablespoons)
3/4 cup honey
1 tablespoon apple cider vinegar
1 teaspoon vanilla essence
Start by pre heating your over to 170 Degrees Celsius and lining your baking dish or cake pan with parchment paper. I like using silicone moulds which allow me to skip this step.
Add all your dry ingredients to a large mixing bowl and mix well. The bulk of the flour in this recipe is almond flour however I did add some FREEE gluten free self raising flour too. This helps give the cake more structure.
Mix all your wet ingredients in a separate bowl and stir until well incorporated.
Slowly add your wet ingredients to dry and fold in small amounts at a time gently until all you get a batter. The batter will feel light, fluffy and shaggy – don’t worry that’s how it’s meant to be.
Add batter to prepared pan and place in the over. Bake for 40 – 50 minutes until deeply golden but moist.
I hope you try this one out and enjoy it as much as we did. It’s a very simple and very forgiving recipe so if you’re new to baking, this might be a good one to start out with.
That’s it from me for today – I’ll be back with a new blog post Every Single week 🙂
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Until next week, be well xXx