It’s been a bit of a crazy week, so glad it’s the weekend! High School mid-term exams are done, my kids had their last test on Wednesday and were able to enjoy two extra days off. My daughter and I also started looking for prom dresses. Can’t believe she will be done with High School this summer.
February greeted us with winter weather…the return of cold temperatures and snow.
I’ve made this yummy Almond Cake a few days ago. Adapted from a Betty Bossi Almond Cake recipe. I sweetened it with coconut sugar and used Spelt flour. I am really happy with the outcome, it was so delicious and gone in a short time;)
- 175 g butter, soft
- 200 g coconut sugar
- 8 egg whites
- 1 pinch of salt
- 1/2 tsp baking powder
- 120 g spelt flour
- 175 g ground almonds
-Prepare a 24 cm Springform. Cover the base with parchment paper, grease and flour the sides.
-Preheat oven to 180C/375F.
-In a mixing bowl whisk together the butter and sugar. In a separate bowl whisk egg whites, salt and baking powder until stiff peaks form.
-Add the egg whites, flour and almonds, a little at the time, to the butter mixture and gently fold under until all ingredients are combined.
-Fill into prepared Springform pan and bake for 40 minutes, or until tester inserted comes out clean.
Tip: You could use hazelnuts instead of the almonds.
-As always feel free to use regular sugar and white flour. The coconut sugar gave it a light caramel flavor.
Wishing everyone a wonderful Weekend!
You can find me on Instagram: littleswisslittlecanadian