ALMOND CAKE – The Bagnulo’s Birthday Cake
3/4 C OF MELTED, ORGANIC, PASTURE-RAISED BUTTER
1/2 CUP OF MILK OR CREAM
1 TSP OF VANILLA EXTRACT
1 TSP OF ALMOND EXTRACT
1.5 C OF ALMOND FLOUR
1/2 C OF COCONUT FLOUR
1 TSP OF BAKING SODA
1 TSP OF STEVIA POWDER
1/4 TSP OF SALT
PREHEAT OVEN TO 350F
LINE CAKE PAN WITH BUTTER OR IF YOU CARE(R) BRAND OF PARCHMENT/SILICON PAPER
CREAM BUTTER AND STEVIA INTO A LIQUID MIXTURE, MIXED WELL, THEN ADD EGGS ONE AT A TIME, MIXING WELL.
SLOWLY ADD MILK OR CREAM, AND THEN EXTRACTS.
MIX FLOUR/ALMOND MEAL, BAKING SODA, AND SALT TOGETHER IN A SEPARATE BOWL.
MIX THE TWO BOWLS TOGETHER AND THEN SEPARATE INTO TWO CAKE PANS AS THIS RECIPE MAKES TWO 10″ CAKES APPROXIMATELY 2″ THICK.
Heavy Whipped Cream or Coconut Cream
Place beaters and bowl in freezer one hour before beating. If you are using coconut cream, use a brand that only has coconut in the list of ingredients. Our stomachs do not like the thickeners like guar gum. I like this brand called Natural Value:
If you want it a bit sweet:
2 pitted dates
2 cups heavy cream or coconut cream
Please the 2 dates in a 4 tablespoons hot water and allow to soak for 15 minutes
Once soft, blend in a high speed blender until it is a smooth puree.
For the coconut, pour out any “milk” as you will only be using the heavy think cream of the coconut. The milk can be added to a soup or a as part of the liquid for making rice.
Whip the cold cream or coconut cream. Juts before it folds stiff peaks, fold in the date puree and 1/2 teaspoon or cinnamon or a teaspoon of vanilla or orange blossom water.
Serve with your favorite dessert. This goes especially well with the clafoutti.