Monday, March 11, 2013

Easy + Light Almond Spice Cake

This lightly spiced cake is adapted from Sarah Forte's almond-meal strawberry cake in "The Sprouted Kitchen".

I was quite excited to pull a tall light and evenly browned cake from the oven. When you replace the sugars and other things, it is always a gamble when you put it in the oven! I think a gluten-free flour would replace the tiny bit of wheat flour easily. I used home ground almond meal from my twice weekly almond milk production, it is more coarse that the bagged stuff from Trader Joes. It was delicious, a toothsome quality amidst the light and fluffy cake, mysteriously sweet and well spiced. It needed no frosting, just a cup of tea and sometimes I put fruit with it. Mostly I ate it in little slivers all by myself.

Preheat oven at 350°. One 8" cake pan, greased with parchment round in the bottom.

3 eggs
vanilla bean
1/4 cup honey
3/4 cup Greek yogurt or similar something
3 Tbs melted coconut oil

2 cups almond meal
1/2 cup whole wheat flour (or gluten free AP flour blend)
1/3 cup coconut sugar
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp ginger
1/2 tsp ground cardamon
1/2 tsp ground clove
1/2 tsp baking powder
1 tsp baking soda
3/4 tsp sea salt

Whisk the wet ingredients together, beginning with the eggs.
In a separate bowl, mix the rest: flours, sugars, spices and soda/powder and salt.
Now, mix the dry stuff into the wet stuff. Break up the lumps and mix into a smooth batter. Pour into the prepared 8" cake pan.
Bake about 25 min, until a cake tester comes out clean.
Cool, turn out of pan, enjoy best at room temperature.

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