Cinnamon Almond Cake – A delicious and healthy almond cake with warm cinnamon flavours.
This is my first week as an official Pastry Chef student at Capsicum Culinary Studio. Last week was a whirlwind of introductions and explanations. And although it was good to get know a few new faces and to become familiar with the campus and all it has to offer, I am ready to get down and dirty. I can’t wait to start with the real stuff, I am already dreaming of the bakery I will own one day and all the delicious desserts I’ll be able to make and bake. I suppose I’m getting a little ahead of myself ;). But hopefully soon, I’ll be able to share my journey and all the delicious successes and flops that will come out of the Capsicum kitchen.
For now, I will share this delicious Cinnamon Almond Cake because apparently it is National Almond Day! Awesome right? A whole day dedicated to almonds, what could be better. I have ALWAYS been a major almond fan, not only as a snack by themselves, but as a drink, as delicious nutty goodness wrapped in chocolate and most importantly in cake form! YUM! This almond cake is puuurfect. It is warm and filling and soft, but with a delicious crunchy crumble on the top. If there were to be an official Almond Day dish, it would be this Cinnamon Almond Cake.
Most of all this cake is deliciously healthy. Gluten free, Vegan and low in fat. But to answer your question right now, YES it is still absolutely scrumptious! A cinnamony, nutty bowl of yumminess topped with a drizzle of pure maple syrup. And I promise, it really isn’t too much effort at all.
I used a mixture of almond flour and gluten-free oat flour, but you can also substitute the oat flour for either coconut flour, normal cake flour or some more almond flour (although it will be slightly more dry then). I also used Almond Milk just to give it that extra almond flavour and made a mixture of chopped almonds and pecans for the crumble. Mmmmm…. I think I’ll go have another slice now.