I know, I know. Who doesn't have a digital camera these days? Well, the answer is me. So until I get one I'll just be posting recipes and thoughts. Hopefully pictures will come soon!
4 c. raw almonds
1/2 c. pine nuts
1 c. golden raisins, soaked in rum (I used Bacardi Gold) for about 20 minutes
1 c. sugar
zest of one lemon
2 tbsp. flaxseeds
1 c. water
Blend almonds, pine nuts, and raisins (not the remaining rum yet) into a food processor. Transfer to a large bowl. Add lemon zest, sugar.
Grind flaxseeds (I have a coffee grinder dedicated for the purpose, and it works perfectly). Transfer flaxseeds to a medium bowl. Add water. Beat with a whisk until the mixture starts holding together, about 3-5 minutes. (This is what holds the cake together in place of eggs).
Add flaxseed mixture to almonds, mix. Add rum. The amount should be about right, but adjust for how wet/dry the mixture is.
Grease and Flour a cake pan. I like to use glass for this cake, but any will do. Bake at 350 until a knife comes out cleanly, about one hour.
This must be the famous almond cake you were telling me about! Huzzah for having the recipe, and welcome to the food blogging world!
ReplyDeleteThis sounds GREAT! <3
ReplyDelete