New to the group - excellent almond cake recipe - easy

[Guest guest]

Hi. I'm a life long vegetarian and am raising 2 veg kids. This cake is

well liked by the kids as well as adults. I've made this cake twice

with excellent results. You can make the whole batter in the food

processor. I tried to make this cholesteral free by using oil instead

of butter and flax instead of eggs. It still tasted ok, but the

texture and look was awful - kids rejected it! Does anyone have any

ideas to make this cholesteral free and retain some texture?

 

Almond cake

 

3/4 cup plus 2 Tbs raw almonds (4 oz)

1 cup sugar

1/2 tsp almond extract

3 large eggs

1/2 cup slightly softened butter cut into chunks

1/3 cup flour

1/4 tsp baking powder

 

Preheat oven to 350 and set rack in loer third of oven. Butter a 8 "

cake pan and put a circle of parchment on the bottom. Put almonds and

sugar in food processor and pulse till pulverized. Add eggs, extract,

butter and pulse till blended well. Add flour and baking powder and

pulse again till just blended. Pour batter into the pan and bake till

golden on top and toothpick in the center is clean - about 35 to 40

minutes. Let cool in the pan. Loosen the sides with a knife and tap it

onto a plate. Take off the parchment and flip over right side up.

[Guest guest]

I would use Earth Balance Spread (vegan) and sub 1/4 blended silken tofu per

egg.

 

 

: alwaysveg: Mon, 24 Dec

2007 05:11:55 +0000 New to the group - excellent

almond cake recipe - easy

 

 

 

 

Hi. I'm a life long vegetarian and am raising 2 veg kids. This cake iswell liked

by the kids as well as adults. I've made this cake twicewith excellent results.

You can make the whole batter in the foodprocessor. I tried to make this

cholesteral free by using oil insteadof butter and flax instead of eggs. It

still tasted ok, but thetexture and look was awful - kids rejected it! Does

anyone have anyideas to make this cholesteral free and retain some texture?

Almond cake3/4 cup plus 2 Tbs raw almonds (4 oz)1 cup sugar1/2 tsp almond

extract3 large eggs1/2 cup slightly softened butter cut into chunks1/3 cup

flour1/4 tsp baking powderPreheat oven to 350 and set rack in loer third of

oven. Butter a 8 " cake pan and put a circle of parchment on the bottom. Put

almonds andsugar in food processor and pulse till pulverized. Add eggs,

extract,butter and pulse till blended well. Add flour and baking powder andpulse

again till just blended. Pour batter into the pan and bake tillgolden on top and

toothpick in the center is clean - about 35 to 40minutes. Let cool in the pan.

Loosen the sides with a knife and tap itonto a plate. Take off the parchment and

flip over right side up.

 

 

 

 

 

 

 

 

[Guest guest]

Hello!

You could use coconut and/or palm oil instead of butter. You might be able to

get palm oil in the shortening section of the store, listed as " Trans Fat Free

Shortening " It is exactly like regular shortening, except it isn't hydrogenated.

Coconut oil would impart a bit of a taste, but it might be just what the cake

needed!

As for an egg replacer, I find the best is Ener-G Egg Replacer. A box lasts a

long time for me, as I don't bake much. I find that the ground flax seed

replacer works best for breads, cookies and muffins and the like.

 

 

 

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[Guest guest]

Just a tip: I wouldn't bother using raw almonds in this recipe, as they are

going to be cooked anyway. Too expensive.

 

360./naturekeene7 My Website!

 

 

 

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