Nut Cake without Sugar and Flour
Baking and Desserts • Italian
Description
The finished cake can be stored for 4 days in an airtight container at room temperature or 1 week in the refrigerator.
Ingredients
- Ground Almonds 20 oz
- Baking Powder 3 teaspoons
- Salt 1 teaspoon
- Cinnamon 3 teaspoons
- Butter 5 oz
- Honey 10 tablespoons
- Vanilla extract 3 teaspoons
- Farm fresh eggs 6 pieces
- Turnips 2 pieces
- Courgette 1 piece
- Green Apples 4 pieces
- Cashew 5 oz
- Apple juice with pulp 10 fl oz
- Pitted olives 4 pieces
- Vanilla Pod 2 pieces
Step-by-Step Guide
Step 1
While the oven is preheating to 355°F, mix all the dry ingredients in one bowl and in another bowl, combine the butter, 8 tablespoons of honey, vanilla extract, eggs, finely grated carrots, zucchini, and apples. Then thoroughly mix the contents of both bowls.
Step 2
Pour the mixture into a greased 23 cm springform pan and place it in the oven for 40–45 minutes. Check for readiness with a toothpick.
Step 3
Cut the cooled cake in half lengthwise. Blend the soaked cashews (previously soaked in cold water for 3 hours and drained), apple juice, dates, 2 tablespoons of honey, and seeds from the vanilla pods at high speed in a blender. Use the resulting smooth cream to spread on the cut surface of the cake and on top.
Step 4
Leave in the refrigerator overnight. Serve chilled.
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