Ken's Almond Cake
No flour, no sugar.
Get 2 cups of whole raw plain 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 grate the rind off an orange and a lemon. Avoid getting any of the underneath white flesh. You want pure rind.
Seperate two eggs and add the egg yolks to the bowl. Save the egg whites for an egg white omelette.
Add some honey and a splash of olive oil. Mix all ingredients 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:
Pre-ground Almonds will produce a dry cake. Grinding them fresh makes a better cake.
Don't forget to preheat oven.
Use the best quality ingredients you can get - organic free range eggs, first cold pressed olive oil and raw local honey.
Grease the loaf pan with butter or olive oil to make sure the cake turns out easily.
The variety of orange makes a difference. Seville oranges would be classic Spanish.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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