A recipe that is loved in the northern countries of Europe, evolves and becomes healthier (for guilty free craving)!
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Ingredients
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- 290 gr almond flour ,
- 400 gr sugar ,
- 2/4 cup poppy seeds ,
- 200 gr vegetable oil ,
- 60 gr apple cider vinegar ,
- 240 non-dairy milk ,
- 3 tablespoons lemon zest ,
- 1 tablespoon vanilla extract ,
- 3 teaspoons baking soda ,
- 1 teaspoon salt ,
- Honey flavored tahini to glaze
Instructions
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- Preheat oven to 180°C. ,
- Generously grease pan with vegetable shorting and then dust with flour. Be sure to get in all the edges and crevices. ,
- In a large bowl, mix dry ingredients together. ,
- In a separate bowl, mix wet ingredients together. ,
- Pour wet ingredients into dry ingredients and stir to combine. ,
- Pour into pan. Fill 3/4 of the way full. ,
- Tap pan on the counter to release any air and fill all creases. ,
- Bake for 30 minutes or until a toothpick inserted in center comes out clean. ,
- Let rest for 10 minutes. ,
- Turn cake over onto a cake plate. ,
- Wait until cool before adding the tahini on top.
