The aroma is magnificent.
The texture is so delicate it melts in your mouth.
Have you ever baked with almond flour?
I made my first almond cake from a recipe I found on the back of Bob's Red Mill almond flour package.
I made a few modifications: the original recipe called for 4 eggs, but I substituted two eggs with flax-seed meal and I added 1 teaspoon of rum (I felt like experimenting!)
Here is the recipe for the Magically Moist Almond Cake
adapted from: Bob's Red Mill package
3/4 cup unsalted butter
1 cup sugar
*4 eggs ( I only used 2 eggs)
*to substitute 1 egg, mix 1 Tbsp of flax seed meal with 3 Tbsp of water in a small bowl and let sit for 1-2 minutes.
1/2 cup milk
1 tsp. vanilla
1 1/2 cup of almond flour
1/2 organic coconut flour
1/4 tsp salt
2 tsp baking powder
*1 tsp rum
Cream butter and sugar until smooth
Add in eggs, one at a time, then add flax-seed mixture and mix well
Add milk, vanilla and rum and mix together.
In a separate bowl:
combine flours, salt and baking powder
Mix the dry ingredients into the wet ingredients until well mixed ( I don't have an electric mixer so I used a hand mixer)
Spread into a greased 9" x 13" cake pan and bake at 350F for 30 minutes.
The cake was crumbly, maybe because I substituted 2 eggs with flax-seed meal, regardless it was yummy!
P.s. (Took Beli to the pediatrician again, she has an ear infection so we are on our first round of antibiotics for the year, the last time she had antibiotics was back in 2009 before we moved overseas!)
Have a wonderful day!