Rosato di Mandorle

A traditional cake made with almond flour that is rich and satisfying as well as nutrient-dense which makes it the perfect cake in my book.

Makes 8-10 servings

Ingredient List:

• 250 grams sprouted whole wheat or whole wheat pastry flour
• 250 grams finely ground almond flour
• 1 tablespoon egg replacer (I like Bob’s Red Mill)
• 1 teaspoon baking powder
• Sea salt
• 250 grams extra virgin olive oil
• 250 grams coconut sugar
• 250 grams unsweetened oat or soy milk
• 2 teaspoons pure vanilla extract
• ½ teaspoon almond extract
• Handful toasted almonds, coarsely chopped for garnish

Step By Step Instructions:

Preheat your oven to 350° F and lightly oil a 10-inch round cake pan. Lay a piece of parchment in the bottom of the pan; cut to fit and lightly oil the paper as well (to prevent sticking).

Whisk together the dry ingredients: flours, egg replacer, baking powder, a pinch of salt until well combined.

Whisk together olive oil, coconut sugar, milk, vanilla and almond extracts.

Combine wet and dry ingredients to create a smooth spoonable batter. Do not over mix. Spoon evenly into the prepared pan and bake for 40-45 minutes or until the top of the cake springs back to the touch.

Remove from the oven and allow to cool 10 minutes before carefully inverting the cake onto a plate and then inverting it onto a cooling rack.

Allow the cake to cool completely before garnishing. I like to heat 1/3 cup brown rice syrup to a boil; and spoon it over the cooled cake and sprinkle chopped almonds on top.

Cook’s Tip: You can use agave or honey to create the glaze or you can simply dust the cake with confectioner’s sugar.