Earlier this week we made a delicious cake to take for dessert to some friends’ place. It was adapted from several different recipes to fit what we already had in our pantry, and for altitude. I will include the recipe here, with un-adaptions for those not at altitude!<\/p>\n
It is dairy-free, but full of nuts!<\/p>\n
Cinnamon and almond cake<\/b>
\n12-16 servings<\/i><\/p>\n
1 1\/2 cups plain flour
\n2 teas baking powder (1 1\/2 for altitude)
\n2 pinches salt
\n1 cup sugar
\n2 teas vanilla essence
\n1\/2 cup water (+ 2 extra tablespoons for altitude)
\n1\/2 cup vegetable oil
\n2 eggs at room temperature
\n1\/4 cup (40g) whole almonds, processed or chopped until fine
\n2 teas cinnamon<\/p>\n
Nut topping
\n1\/2 cup (80g) almonds, chopped finely
\n1\/4 cup icing sugar
\n1 teas cinnamon<\/p>\n
Preheat oven to 350F\/180C.
\nGrease 22cm\/8.5in square cake tin.
\nSift flour, baking powder, cinnamon and salt into mixing bowl. Add sugar, nuts and mix well. Add vanilla, water, vegetable oil and eggs. Mix everything together until smooth (you can do this with a whisk – you don’t even need an electric mixer).
\nPut in greased, floured tin. Bake until skewer comes out clean, approx 35-45 minutes.
\nCool in pan for 10-15 minutes, then turn out onto wire rack.<\/p>\n
Nut topping
\nWet nuts slightly. Mix with sugar and cinnamon. Spread mixture onto foil on oven tray. Bake until nuts are dry. Peel off foil and crumble.
\nBrush warm cake with butter\/margarine and sprinkle with nut topping.<\/p>\n
Eat and savour each mouthful…!<\/p>\n","protected":false},"excerpt":{"rendered":"
Earlier this week we made a delicious cake to take for dessert to some friends’ place. It was adapted from several different recipes to fit what we already had in our pantry, and for altitude. I will include the recipe here, with un-adaptions for those not at altitude!<\/p>\n
It is dairy-free, but full of nuts!<\/p>\n
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