My Kitchen Disasters: Almond Cinnamon Cake
I got inspired by this recipe, but slightly changed some ingrediens.
- 1 cup almond flour (125g)
I made my own, just put almonds in a blender an blend them. Mine was not as finely ground as almond flour and gave the cake a slightly different (but lovely) texture
- 1 cup whole spelt flour (135g)
- 1/3 cup brown sugar (60g)
- 1/2 tbsp ground flax seeds
- 3 tsp baking powder
- 3 tsp cinnamon
- 1/2 tsp sea salt
- 2 tbsp hazelnut butter (or nut butter of your choice) (30g)
- 1 cup soy/ almond milk (or milk of your choice) (210ml)
The recipe calls for 1 1/4 cup (300ml), but my batter was liquidly enough. I guess if you use real almond flour the batter would be thicker and you need all of the milk.
- Preheat the oven to 375F (190°C).
- Mix the flax seeds with a bit of the milk (maybe 1/4 cup) and the hazelnut butter. Set aside for 5min.
- Mix all the dry ingrediens together (flours, sugar, salt, cinnamon, baking powder).
- Slowly mix the wet ingrediens with the dry ones. Start with the flax seed mixture and then add the milk.
- Fill the batter in a oiled pan (8x8inches - ca. 20x20cm) and bake for 20min. Let it cool for 15-20min.
The recipe called for 25-30min, but mine was PERFECT after 20min.
I didn’t put anything on top, but you could garnish it with a frosting or you make the crumbly topping like the original recipe suggests.
Is it good?
YES! YES! YES! It tastes like christmas. The taste actually reminded me of gingerbread, but with more of an almond (marzipan) taste. But I hadn’t had gingerbread in 3 years, so I might be wrong here…haha. This recipe is definitly a keeper. I’m so going to make these next christmas and top it with a bit of dark chocolate - that will be heavenly. But if you don’t like cinnamon then don’t try it.
Well, my whole batter had 1740kcal and 52g protein. I cut it into 12 pieces which means one delicious piece has 145kcal and 4.3g protein.