Monday, 24 August 2015

Almond Cake

Cakes are (according to me) the best thing to be rewarded with at any remarkable situation you happen to be in. I found the recipe to this soft and rich-flavoured almond cake in a norwegian magazine, tweaked and bended it a bit to make it suit my taste preferences, and all of a sudden I ended up with a cake I couldn't get enough of! This cake recipe requires very few recipes, and it takes a short while to make. I first have to warn you that this cake is extremely addictive, and probably won't last long in the fridge, so it may be a good idea to either freeze some of it or throw a come-together dessert party and let your friends taste this beautiful, delicious gluten- and dairy free cake!

Almond Cake
Makes a cake tin (20cm x 30cm / 8in x 12in)

400g almond meal (important that it's not ground too finely)
1 organic orange
2 tbsp demerara sugar
1 tsp vanilla extract
1 tsp cinnamon
4 eggs

For topping
1 dark chocolate bar (100g)
1/2 cup almond flakes

Preheat the oven to 175°C / 350°F. Have the almond meal in a mixing bowl, rasp the peel off the orange and press the juice out of it. Blend all of this together in the bowl, add the demerara sugar, vanilla, cinnamon, and blend. Separate the eggs in two bowls. Add the egg yolks into the mixture, and then whip the egg whites using a mixmaster. Give the cake mixture a good stir with a wooden spoon, and then add the whipped egg whites a little by little. Softly knead the mixture with your hand until it's all smooth and nice, and then pour over into a lined cake tin. Place in the bottom of the oven for 25 minutes. Meanwhile, rougly grate the chocolate bar, and as soon as the cake comes out of the oven, drizzle the chocolate evenly around the warm cake. Sprinkle over the almond flakes, and your cake is ready to be served!

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