Nut Cake without Sugar and Flour

Baking and Desserts | Italian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The finished cake can be stored for 4 days in an airtight container at room temperature or 1 week in the refrigerator.

Ingredients

Ground Almonds - 20.1 oz
Baking Powder - 3 teaspoons
Salt - 1 teaspoon
Cinnamon - 3 teaspoons
Butter - 3.9 oz
Honey - 10 tablespoons
Vanilla extract - 3 teaspoons
Farm fresh eggs - 6 pieces
Turnips - 2 pieces
Courgette - 1 piece
Green Apples - 4 pieces
Cashew - 7.1 oz
Apple juice with pulp - 8 fl oz
Pitted olives - 4 pieces
Vanilla Pod - 2 pieces

Step by Step guide

Step 1

While the oven is preheating to 356°F, mix all the dry ingredients in one bowl and in another bowl, combine the butter, 8 tablespoons of honey, vanilla extract, eggs, finely grated carrots, zucchini, and apples. Then thoroughly mix the contents of both bowls.

Step 2

Pour the mixture into a greased 23 cm springform pan and place it in the oven for 40–45 minutes. Check for readiness with a toothpick.

Step 3

Cut the cooled cake in half lengthwise. Blend the soaked cashews (previously soaked in cold water for 3 hours and drained), apple juice, dates, 2 tablespoons of honey, and seeds from the vanilla pods at high speed in a blender. Use the resulting smooth cream to spread on the cut surface of the cake and on top.