I love this almond marble loaf cake. Almond milk and roasted almonds, combined with the best cocoa powder, give a special taste and a softness that lasts a few days.
The choice of flour is crucial as ever in every dessert. I love Kamut flour and here I’ve paired it with almond flour. A perfect combination.
Dates syrup is the sweetener in this recipe. The date syrup is a concentrate of beneficial properties. Native to Mediterranean Africa, Israel and western Asia, it is rich in vitamins, minerals, fiber, calcium, sulfur, iron, sodium, zinc, potassium, phosphorus, B vitamins (B1, B2 and B6), vitamin A and Vitamin K. Dates are useful for the intestine, heart, for those suffering from anemia and other diseases. Its juice, with a delicate taste, is suitable for many culinary preparations.
Almond marble loaf cake: Ingredients
200 ml (7 fl oz) almond milk
80 ml (3 fl oz) extra virgin olive oil (or cold pressed organic sunflower oil)
1 organic free range egg
150 g (5 oz) almonds flour, sifted
150 g (5 oz) white Kamut flour, sifted
1 tsp organic baking powder
80 g (3 oz) date syrup
50 g (2 oz) roasted whole almonds
1 tsp organic Vanilla “Bourbon powder”
80 g (3 oz) fair raw trade cocoa powder
Almond marble loaf cake: Method
- Preheat the oven at 180° (350 ° F / Gas 4).
- In a blender, pour all the ingredients, except cocoa, and blend at maximum power for two minutes.
- Pour half of the mixture into a baked paper mold. Add the cocoa to the remaining white portion of the dough, stirring quickly to mix.
- Pour the cocoa mixture over the white dough and bake for 25 to 30 minutes.