Spanish Santiago Cake
|130 g||almond flour|
|120 g||all-purpose flour|
|1 tsp.||baking powder|
|0.25 tsp.||baking soda|
|0.5 tsp.||lemon juice|
|2 tbsp.||vegetable oil|
|1||lemon zest grated|
|3 drops of||almond extract|
|1 tbsp.||icing sugar|
Preheat the oven to 120 degrees.
Spread the almond bran on a baking tin and roast for about 5 minutes until golden brown.
Turn up the oven to 175 degrees. Line a 15cm-long cake tin with parchment paper and grease the sides.
Put the roasted almond bran along with the flour, sugar, baking powder and baking soda into a bowl.
Pour the dry ingredients into the aquafaba and gently fold them in until no dry patches remain. The aquafaba will deflate a little bit, but try not to overwork it. Transfer the batter to your tin and smooth it out.
Bake for 30-35 minutes or until a fork inserted in the center comes out clean. If the surface starts to brown, cover the mixture with tin foil.
Remove from the oven and let cool for 10 minutes. When it's cooled down a little, gently take the cake out of the tin and set it on a plate. Let it cool further. When you’re ready to serve, dust a fine layer of icing sugar on top.
|Ingredients||all-purpose flour, almond extract, almond flour, aquafaba, baking powder, baking soda, icing sugar, lemon juice, lemon zest, sugar, vegetable oil|
|Cooking time||30-45 minutes|
|Season||autumn, spring, summer, winter|
|Number ingredients||10-15 ingredients|
|Type of dish||cake|
|Campaign||World Vegan Bake Sale|