Do you make your own almond milk? I do.
The big negative is that you end up with this abundance of almond pulp/meal. I tend to freeze it straight after making almond milk, then once it’s defrosted either dry it out or use it straight away.
I have a handful of recipes that I’ve created so I never waste any almond pulp/meal.
I call this recipe an Activated Almond Citrus Cake, as the almonds were soaked overnight before making my almond milk. If you don’t soak your almonds then that’s fine. The recipe will still work, just call it an Almond Citrus Cake.
This recipe only requires a whisk and a large mixing bowl so it generates very limited washing up in the preparation stage (yay!)
I have always loved eating any sweets that are citrus flavoured. I have quite a few citrus recipes, but this one I have created to use up 350g of almond pulp/meal which is a chunk of what I freeze, so it’s a good one. As I don’t dry out the almond meal, the cake is very moist and soft.
I hope you enjoy making it.
Activated Almond Citrus Cake
- 160ml olive oil
- 1 cup raw caster sugar (we use organic raw caster sugar, but you could just use caster sugar)
- 350g activated almond pulp OR almond meal
- 1½ teaspoon gluten-free/aluminium free baking powder
- 4 eggs
- Zest from 1 lemon*
- Zest from 1 orange*
- Preheat oven to 180°C (fan forced).
- Prepare cake tin (I use a springfoam tin) using butter, nuttelex, oil, or baking paper.
- In a large mixing bowl, hand whisk together sugar and oil (if using coconut oil make sure its in its liquid form and not hot).
- Add 1 egg at a time whisking to incorporate into the sugar and oil.
- Add baking powder and whisk to mix.
- Add almond meal and whisk to mix.
- Pour into tin.
- Bake for 55-60 mins.
If you want extra sweetness, you can drizzle over some citrus syrup which involves juicing the lemon and orange that you zested in the above recipe then adding 1/2 cup of raw sugar and bringing it to a boil in a saucepan on the stove. Cool the syrup then use a cake tester to put pin makes in the cake/tart so the syrup is absorbed into the cake/tart.