Almond meal can be pretty pricey when purchased as is, which is usually why I've never attempted cake recipes involving the ingredient previously. But when I had a substantial amount of already ground sweet almonds left over from making almond milk, I decided to give a low-carb cake recipe a try.
Well, technically, it wasn't a recipe. I simply followed the general guideline of a recipe off Pinterest and improvised as the project progressed, finally topping the cake with some fresh strawberries we had in the fridge.
The attempt turned out to be satisfactorily successful in the end, and resulted in a easy, great-tasting afternoon snack!
Well, technically, it wasn't a recipe. I simply followed the general guideline of a recipe off Pinterest and improvised as the project progressed, finally topping the cake with some fresh strawberries we had in the fridge.
The attempt turned out to be satisfactorily successful in the end, and resulted in a easy, great-tasting afternoon snack!
Ingredients
- 2 eggs*
- 1/2 cup skim evaporated milk*
- 3 tbsp sweetened condensed milk*
- 1 tsp baking powder
- 2 cups of ground sweet almonds*
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 3/4 cup large strawberries, thinly sliced (opt.)
Directions:
1) Preheat oven to 375 F.
2) Melt the butter in a large bowl. Then crack in the eggs and whisk quickly to prevent them from scrambling. Add in sweetened condensed milk once eggs and butter are fully incorporated.
3) Sift in baking powder and add in vanilla extract.
4) Whisk in ground sweet almonds in three to four additions before pouring in evaporated milk.
5) Grease a large round pan and pour in the batter. Top with sliced strawberries as desired.
6) Bake for 35-40 minutes. Once the surface becomes golden brown, remove from the oven and let cool for at least 10 minutes.
7) Using a plastic knife, carefully remove the cake from the pan and allow it to completely cool on a cooling rack.
8) Serve and enjoy!
Notes
- The ground almonds used in this recipe are smaller in size and sweeter in nature, and are a common ingredient in Chinese almond milk desserts. As opposed to the elongated oval-shaped almonds, these are rounder and plumper. An image of the almonds can be viewed HERE.
- Feel free to use regular skim milk (or even almond milk!) in place of skim evaporated milk. 1% or 2% could also be used for a richer taste if so desired.
- For a vegan option, feel free to use maple syrup or cane syrup in place of sweetened condensed milk. Please be aware that both of these have a stronger taste than sweetened condensed milk and have the potential to overpower the almond taste in the cake.
Butter could also be switched out for a vegan alternative if so desired, though I cannot vouch for the results as I have not attempted this.
- As my cake came out slightly crumblier than I would have preferred, I would recommend adding one more egg to the batter to allow the cake to have a stronger cohesive property.
- 2 eggs*
- 1/2 cup skim evaporated milk*
- 3 tbsp sweetened condensed milk*
- 1 tsp baking powder
- 2 cups of ground sweet almonds*
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 3/4 cup large strawberries, thinly sliced (opt.)
Directions:
1) Preheat oven to 375 F.
2) Melt the butter in a large bowl. Then crack in the eggs and whisk quickly to prevent them from scrambling. Add in sweetened condensed milk once eggs and butter are fully incorporated.
3) Sift in baking powder and add in vanilla extract.
4) Whisk in ground sweet almonds in three to four additions before pouring in evaporated milk.
5) Grease a large round pan and pour in the batter. Top with sliced strawberries as desired.
6) Bake for 35-40 minutes. Once the surface becomes golden brown, remove from the oven and let cool for at least 10 minutes.
7) Using a plastic knife, carefully remove the cake from the pan and allow it to completely cool on a cooling rack.
8) Serve and enjoy!
Notes
- The ground almonds used in this recipe are smaller in size and sweeter in nature, and are a common ingredient in Chinese almond milk desserts. As opposed to the elongated oval-shaped almonds, these are rounder and plumper. An image of the almonds can be viewed HERE.
- Feel free to use regular skim milk (or even almond milk!) in place of skim evaporated milk. 1% or 2% could also be used for a richer taste if so desired.
- For a vegan option, feel free to use maple syrup or cane syrup in place of sweetened condensed milk. Please be aware that both of these have a stronger taste than sweetened condensed milk and have the potential to overpower the almond taste in the cake.
Butter could also be switched out for a vegan alternative if so desired, though I cannot vouch for the results as I have not attempted this.
- As my cake came out slightly crumblier than I would have preferred, I would recommend adding one more egg to the batter to allow the cake to have a stronger cohesive property.
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