Today I blanched almonds and made almond flour. Removing the skins was a bit tedious: one by one, sliding the nuts out of their skins. (It was two cups worth.) Sometimes it was more like popping: held between the thumb and index, the skin peeled away so quickly that the almond shot out from my fingers’ grasp in whatever direction. And yet I still appreciated the almond skins’ beauty; reminding me softly of autumn leaves upon the ground.
Once they were all skinned, the almonds were ground in the food chopper. This almond flour was a bit moister than what we usually buy from the store, but I don’t think that makes much of a difference in baking – or at least that’s what I think. I could be wrong. So, two cups of whole almonds makes about two cups worth of almond flour – or about five ounces or about one hundred and fifty-seven grams, according to the scale. I say about because the numbers on the screen kept fluctuating.
Ever since that almond olive oil cake, I’ve been thinking how to make it SCD, too – I was thinking how to make it SCD even before I set about making it, actually but now even more so once I clicked that publish button back then and there it was for all of you to see. My only hesitation was that I thought using almond flour alone would make the cake too dense but I needn’t have worried since the recipe is mostly composed of liquids, which results in a moist and flavourful, citrus-tinged cake.
It’s also a kind of oily cake, due to the olive oil and almond flour, but that doesn’t detract from it by any means. Because of the increased amount of almond flour, it has a more pronounced almond flavour. Better yet, this cake – kind of unlike the first version – is a one-bowl recipe. For a comparison, I’d say that the most worthy contender would be this pound cake for moistness and texture.
One year ago: Almond Flour Crepes SCD & GFCF
Grain-Free Almond Olive Oil Cake
3 large eggs
3 fluid ounces honey
1/2 cup + 1 tbsp. extra virgin olive oil
1/2 tsp. vanilla extract
1/2 tsp. almond extract
Zest of 1 lemon or 3/4 tsp. lemon extract
1/2 cup unsweetened applesauce or orange juice (not from concentrate, pulp is okay)
1 1/2 cups almond flour
1/2 tsp. baking soda
1 tsp. salt
Preheat oven to 350ºF and line a 9-inch round or square cake pan or springform pan with parchment paper. Whisk the eggs to break up the yolks and mix in the honey. Add the olive oil, whisking until the batter’s thickened and oil is emulsified. Add almond extract and lemon extract or zest and applesauce or orange juice. One at a time, stir in the almond flour, baking soda, and salt; mixing well after each addition. Pour the batter into the prepared cake pan and bake for 30 to 45 minutes, rotating halfway through to ensure even browning. Remove from the oven and cool briefly in the pan before transferring cake to a wire rack, letting cool completely. Serve and drizzle slices or squares with cinnamon honey glaze (recipe below) if you choose. Enjoy!
Cinnamon Honey Glaze
About 1/4 cup honey
1 tsp. oil
About 1/4 tsp. ground cinnamon
1/2 tbsp. coconut milk
1/2 tsp. almond extract
1 tsp. vanilla extract
Cream the honey and oil together until starting to thicken and becoming slightly opaque. Add the ground cinnamon, coconut milk, and extracts, mixing after each addition. Make more accordingly or if necessary.