Wellness & Natural Food

Almond and cinnamon cake

Written by Veronica Lavenia

Many of you know my mantra: Knowledge makes a difference. In personal and professional life, knowledge is the key to developing a personality capable of facing the path of existence. Yet, knowledge without the “heart” is sterile. It takes heart to move forward in life, the enthusiasm that generates passion, curiosity, attention, sharing.

This sweet heart tastes like roasted almonds and cinnamon.  As always, made with the best unrefined, sustainable ingredients and, of course, high quality EVOO.

 

INGREDIENTS

Serves 8/10

3 large organic free range eggs

Pinch of sea salt

5 tbsp dates syrup

1 tsp organic ground cinnamon

75 ml  mild high quality EVOO

200 g  almond flour

100 g  brown rice flour

15 g organic baking powder

1 tbsp whole almonds, roasted

METHOD:

  1. Preheat the oven to 180°C (350°F/gas 4).
  2. Whip the whole eggs with a pinch of salt. Add the dates syrup, cinnamon and olive oil.
  3. Add the flours and baking powder, stirring just enough to blend the ingredients.
  4. Pour the dough into a greased and floured cake pan (or replaced with baking paper). Add the almonds
  5. Bake for about 35 minutes or until done

 

Don’t miss:

Almond chocolate cake

Almond marble loaf cake

Almonds cookies with honey

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About the author

Veronica Lavenia

PhD (former University academic).
Italian based writer and magazine contributor.
Authors of six books (five cookbooks), some of her works have appeared in the most popular International food magazine, as "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea"; "Gluten free Heaven";" TML", among others.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Columnist for "The Wolf Post ("EVOO Stories; Food & Wellness; books reviews).