1 1/2 heaping cups
almonds, raw or bleached
rice or sorghum flour
1 1/2 teaspoons
pumpkin pie spice or ground cinnamon
happy-free range organic eggs, room temperature
extra light olive oil
1 1/2 cups
organic light brown sugar
very ripe banans, cut up, mashed
bourbon vanilla extract
fresh grated nutmeg, to taste
- Preheat oven to 350°F. Prepare a 10x12-inch baking pan by lining it with greased parchment.
- Process the almonds in a food processor by pulsing on and off until a fine almond meal is formed. Pour the almond meal into a dry mixing bowl. Add in the flour, baking soda, baking powder, sea salt and spices and whisk to combine.
- In a clean mixing bowl beat the eggs till light and fluffy; add the olive oil, light brown sugar, banana mash and vanilla. Beat well to incorporate.
- Add the dry ingredients into the wet mix and beat for two minutes.
- Pour the batter into the prepared baking pan and bake in a preheated oven for 33 to 35 minutes until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch.
- Cool the cake completely on a wire rack.
This fragrant cake is very moist and slightly chewy from the almond meal. It's lovely with tea for an afternoon snack. And it freezes well for future snacking. I slice and wrap each piece in foil, then store them in a freezer bag.
If you are frosting the cake, line the pan with foil before you fill it. This makes it easy to remove and frost the cooled cake. To remove: lift the cake carefully from the pan by holding the foil edges on the opposite long sides and place on a cutting board/surface.Frost with vanilla-nutmeg cream cheese frosting, if you like, and scatter chopped nuts or coconut all over the top, if desired. Place in the freezer for 30 minutes to harden the frosting (for ease in cutting). Remove the cake; cut into pieces, wrap in foil, and freeze in a large zip-loc bag or container. Unwrap before thawing so the frosting doesn't stick to the foil.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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