The Paleo Dessert Bible by Anna Conrad

Author:Anna Conrad
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2013-05-21T16:00:00+00:00

Italian Almond Cake

SERVES 8 TO 10

Ingredients

2½ cups slivered almonds, toasted

1 cup palm sugar

1 pinch salt

½ cup coconut flour

½ teaspoon baking powder

6 tablespoons coconut oil, cut into 6 pieces and softened

4 large eggs, room temperature

⅓ cup whole coconut milk

1 Fruit Jam recipe (page 221)

Preparation

1. Adjust an oven rack to the middle position and preheat the oven to 350°F. Grease a nine-inch round cake pan, then line the bottom with parchment paper.

2. Process the almonds, ¼ cup of the palm sugar, and the salt together in a food processor until very finely ground (about 15 seconds). Add the flour and baking powder and pulse to incorporate (about 5 pulses).

3. Beat the coconut oil and remaining ¾ cup palm sugar together in a large bowl with an electric mixer on medium speed until light and fluffy (3 to 6 minutes). Beat in the eggs one at a time until combined (about 30 seconds). Reduce the mixer speed to low and beat in the ground almond mixture until incorporated (about 30 seconds). Beat in the coconut milk until combined (about 20 seconds).

4. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Bake the cake until the top is golden and a toothpick inserted in the center comes out clean (25 to 30 minutes), rotating the pan halfway through baking.

5. Let the cake cool in the pan for 10 minutes. Run a small knife around the edge of the cake, then flip it out onto a wire rack. Peel off the parchment paper, flip the cake right side up, and allow to cool for about two hours. The cake can be served warm or at room temperature.

Making the Cake Ahead

The cooled cake can be wrapped in plastic wrap and refrigerated for up to 24 hours or wrapped in plastic wrap and foil and frozen for up to one month. If frozen, thaw the cake completely at room temperature (do not unwrap), for about four hours. Before serving, heat the cake at 350°F for 5 minutes to refresh, or for 10 to 15 minutes to warm.

Individual Bananas Foster Cakes

SERVES 8

Ingredients

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