Ken's Almond Cake
No flour, no sugar.
Get 2 cups of whole raw almonds. Grind them to whatever level you like. I like a course grind, but a fine grind will produce a different tasting cake. Put the ground almonds into a bowl.
Carefully cut the rind off an orange and a lemon. Avoid getting any of the underneath white flesh. You want pure rind. Now chop it super fine and add to the bowl.
Seperate two eggs and add the egg yolks to the bowl. You could save the egg whites for an egg white omelette.
Add some honey and a splash of olive oil. Mix all ingredients very well.
Turn into a loaf pan, drizzle with honey and bake at 350F until edges start to turn a bit crispy, about 30 minutes.
Turn out, let cool and serve.
Tech Notes:
I'm told almonds have many health benefits.
Don't forget to preheat oven.
Use the best quality ingredients you can get, such as organic free range eggs, first cold pressed olive oil and a raw local honey if possible.
Grease the loaf pan with butter or olive oil to make sure the cake turns out easily.
You could also grate the orange and lemon to get fine zest.
The variety of orange you use can make a difference. Experiment with several varieties. I've even used tangerines. Seville Oranges would be classic Spanish.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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