This is the second instalment and guest post from blogger Indy Power from the The Little Green Spoon, a gorgeous sticky almond cake – another must try recipe that’s also dairy and gluten free. Yum!
2 Cups of Ground Almonds
1 Cup of Coconut Oil, Melted
1/2 Cup of Agave
3 Eggs
1 Teaspoon of Baking Powder
3/4 Cups of Polenta
For the topping:
1 Cup of Flaked Almonds
1/2 Cup of Agave
1/2 Cup of Water
Whisk the eggs, agave and melted coconut oil together.
In a separate bowl, combine the polenta, ground almonds and baking powder. Then pour into the egg mixture and mix until throughly combined.
Pour the mixture into a baking tin lined with parchment paper and bake at 180’C for 20-25 minutes, test it until a knife comes out clean.
Take it out and let it cool on a wire rack.
Pop the almond flakes in a pan on medium heat and cook until lightly browned, then set aside. Then simply add the agave and water to a pan on medium heat and let it simmer for about 5 minutes until its thickened a little.
If you’re having it straight away then pour the syrup over the top of the cake while it’s still warm and sprinkle with the toasted almonds. Slice it and pop a scoop of nobó right on top! If you’re not having it right away then make the toppings just before serving so the syrup is nice and hot.
This recipe is Gluten Free & Dairy Free
