‘The Urban Vegetarian’ host Desiree Nielsen is all about making recipes for life on the go… For this recipe, it’s time for something sweet! Check out this light flourless almond cake, showing us that baked treats can be super tasty and healthy too!
Serves 4-6
Almond whipped cream
Ingredients:
1 cup (240 ml) whipping cream
½ teaspoon (2.5 ml) almond extract
3 tablespoons (45 ml) honey
Method:
Using an electric hand mixer, combine and whip the cream, honey, and almond extract into stiff peaks.
Set aside until ready to frost cake.
Almond flour cake
Ingredients:
1½ cups (350 ml) almond flour
4 eggs, whites and yolks separated
1/3 cup (80 ml) honey
1 teaspoon (5 ml) baking powder
¼ teaspoon (1.25 ml) salt
1/2 orange, zest only
½ teaspoon (2.5 ml) almond extract
Almond whipped cream, for topping
Sliced almonds, for topping
Method:
Preheat oven to 320 F (160 C).
In a large mixing bowl, mix together egg yolks, baking powder, salt. Add orange zest, almond flour, honey, almond extract and stir to combine.
In a separate bowl, beat egg whites until twice the size. Fold egg whites into flour mixture until thoroughly combined.
Pour mixture into greased 9-inch springform pan.
Bake cake in oven for approximately 35 minutes until golden. Insert a knife into middle to test for doneness.
Let cake cool.
Run knife around inside ring to free cake from pan. Remove ring. Frost with almond whipped cream.
Enjoy!