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Red Currant, Almond Cake (lactose-free) (18x8cm mold)


100g marzipan (almond paste, 50/50)

– 2 eggs (130g, with out shells) –

50g mild brown sugar –

120g flour –

1 tsp baking powder

– 30g olive oil

– 30g milk ” almond (plain)

– 120g of hulled recent pink currants

– a small handful of flaked almonds

Evenly oil the cake mildew with a brush. Preheat the oven to 180 ┬░

Lower the marzipan into small cubes and put it within the mixer bowl with the eggs and brown sugar, whisk at medium velocity till you receive a homogeneous, mild and foamy mass, add the flour and yeast, whisk, add the oil olive oil and almond milk, whisk shortly one final time with out insisting an excessive amount of. Add the pink currants to the preparation, combine gently with a spatula then pour into the mildew, sprinkle with flaked almonds, bake for 45 minutes, the blade of a knife ought to come out dry. Go away to relaxation for 10 minutes earlier than unmolding then cool on a rack. Retailer beneath cowl at room temperature.

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