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Yummy

APPLE ORANGE CINNAMON ALMOND CAKE OF JESSICA PRESCOTT

Zadig & Voltaire gets everything right and good: each month, the brand gives you its recipe, in collaboration with a tasteful and brilliant culinary blogger.

She transcends veganism with a big soul supplement. Inventive and full of promise , the cuisine of this New Zealander in her thirties who made Berlin her new " home sweet home " , can be admired as much as tasted Rich in unusual and colorful flavors, her pumpkin pizza dough or her sage and dried tomatoes risotto are first a treat for the eyes ... Maybe because their divine inventor is also a dedicated photographer to the cause of Mother Nature ( her favorite subject ) as well as a sharp graphic designer . In the digital era , the impeccable resume of Jessica Prescott has logically turned her into a recognized foodista : wholygoodness.com, her blog launched a year ago , never ceases to have her fans drool over the 100 % natural bio ascendant . A marvel of tasty creativity – living proof that even without lactose or eggs small revolutions can be achieved.

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RECIPE FOR 8 PERSONS

INGREDIENTS

-1 C (170g) almonds
-2.5 C (310g) flour
-3/4 C (170g) sugar
-2 tsp baking powder
-1 tsp baking soda
-2 tsp cinnamon
-1/4 tsp salt
-2/3 C (160ml) coconut oil
-melted juice and rind of an orange
-1 tsp vanilla
-2 or 3 granny smith apples additional almonds for top of cake

Method:

Preheat oven to 180°c

Make almond cream :
– Soak almonds overnight or boil in some water for 15 minutes to soften
– Drain the almonds and place in a blending receptacle. Pour enough water in the receptacle so that the almonds are just covered (its ok if a few bits are sticking out of the water)
– Blend until smooth. Now you have almond cream

Make cake:
– Combine dry ingredients and orange zest in a large bowl and stir with a dry whisk
– Add melted coconut oil, orange juice and vanilla to the almond cream and lightly whisk to combine
– Pour the liquid mix into the dry mix, stirring as you go
– Pour into a lined 9″ round tin (or an 11 x 4″ loaf tin if you prefer)
– Slice each apple into 16 slices (into quarters, remove seeds, each quarter in half (8ths) and then each 8th in half again). Arrange the apples around the cake, pressing the middle side in and leaving the skin side poking out
– Sprinkle with additional chopped almonds to make a delicious crunchy top
– Bake at 180°C for 1 hour or until a skewer comes out clean
– Allow to cool in pan and store for up to 5 days either in an airtight container, or in the pan, wrapped in a plastic bag

Notes and serving suggestions:

If making almond cream is a step you wish to skip, use almond or another nut milk, but use 3/4 of a cup instead of a whole cup. If you do this you may want to also chuck a handful or two of chopped almonds into the mix.