Almond Flour To the Rescue! (Part I)
Updated: May 1
We've been baking so much lately!
First we ran out of all-purpose flour.
Then we ran out of cake flour.
We ordered all-purpose flour along with our other groceries for same-day delivery.
Everything else arrived, but the APF!
After some long search for cake flour online with a remotely reasonable delivery date, I decided to give up and turn to my pantry...
Who knew we still have one big bag of almond flour left! 3 pounds!
Gluten free, protein rich, low carb and full of nutrients (good fat, vitamin E, etc. etc.)! What are we waiting for? Let's get baking!
Almond Flour Olive Oil Matcha Cake
½ Cup Olive Oil
½ Cup Milk
2 Large Eggs
1 Teaspoon Vanilla Extract
⅓ Cup Sugar (feel free to up the amount of sugar if you preferred a sweeter cake)
2 Cups Almond Flour
1 ½ Tablespoons Matcha Powder (I used “Jade Leaf”)
1 ½ Teaspoons Baking Powder
½ Teaspoon Salt
Preheat oven to 325 degrees F.
In a medium bowl, whisk together the eggs, oil, milk, sugar and vanilla.
In a separate bowl, mix the almond flour, matcha powder, baking powder, and salt. Sift it into the bowl of wet ingredients in #2.
Mix all the ingredients together. You should have a smooth and thin batter.
Using a rubber spatula, transfer the batter to a 9 inch cake pan.
Bake until the top is brown and a toothpick inserted in center comes out clean, about 30 to 40 minutes.
Cool the cake in the pan on a wire rack for 30 minutes, then slice and serve.
Tips: sweet with a hint of savory; pairs well with strawberries and whipped cream; unbelievably soft and moist!