Almond Chocolate Cake

And so it is! I’m back! Don’t know for how long and don’t know to write about what (yet), but here I am with a brand new post about a GAPS-friendly cake recipe. Yeah, GAPS. For those who don’t know what it is, you can find more info here

A few things to point out. First of all, I have found this recipe here and I got inspired by that. I changed one ingredient and the type of frosting because I did not have some of the ingredients at home. Secondly, it’s obvious that ovens are different throughout the world but this time, it did come out quite right when I followed the baking temps and time. whole

So, let’s get started!

INGREDIENTS (CAKE)
 1. 2 cups ground almonds/almond flour
 2. 2 tsp baking powder
 3. 1/4 cup cocoa powder
 4. 1/2 tsp salt
 5. 6 eggs (whole)
 6. 1 cup honey
 7. 1 tsp vanilla extract
 8. mixed berries

INGREDIENTS (RUSSIAN CUSTARD)
 1. 2 egg yolks
 2. 1 tsp honey
 TIP! This quantity is for a very little amount of custard (about
      1 serving). If you want to make more, the yolk/honey(tsp) ratio
      is 2:1.
PREP (CAKE)
 1. Whisk together dry ingredients and set aside
dryIMG_20150501_092925
 2. Use a 9-inch pan, cover it with parchment paper 
    (both the bottom circle and along the side)
 3. Pre-heat oven to 325F (or ~160°C)
 4. Mix eggs and honey with a hand mixer on lower speed for 1 minute,
    then gradually increase to high speed and mix for 15 minutes
eggs
 5. Gently fold dry ingredients into the egg/honey mixture with a 
    large spatula until thoroughly mixed
 6. Pour the batter in the pan
raw
 7. Bake for 35 mins and do the toothpick test. 
    If it's not dry when you take it out of the cake, bake for another
    10 mins, checking every 5 mins with the toothpick. 
    TIP! I have baked it for the first 25 mins with the oven cooking 
         only on the bottom and then changed it to top+bottom, 
         WITHOUT opening the oven.  
 8. Allow to cool for 1 hour in the pan.out-og-the-oven
 9. When cool, spread with custard and then top it with mixed berries
    to taste (I just had strawberries and blueberries but the more 
    the better IMHO)
PREP (CUSTARD)
 
1. Separate yolks from whites
2. Beat egg yolks together with honey with a hand mixer until it gets
   to pale yellow
3. Russian Custard can be eaten both raw and cooked. In this recipe I 
   have cooked it on low heat for 2 minutes with some bits of jelly
   and some drops of water to make it hold its shape; once cool, I 
   have put it in the fridge. 
4. If you keep it raw, it will stay a bit more liquid so it can be 
   served alongside raw fruit as a very yummy dessert, or the slice of
   the cake could be plunged into it.

Enjoy this delicious GAPS-friendly, grain/dairy-free cake!! It was really a treat, especially for those (like me) who don’t particularly like the fact that when you substitute flour with almond flour the cake just tastes almonds!! 😛  Oh! And if you decide to try to bake it, do let me know~~ slice

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