Treat yourself to a slice of bliss with our Almond-Tahini Cake, featuring a moist and decadent crumb thanks to the magic of Farmhouse Eggs®.
Total Time
50min
5.0
2 Ratings
Author: Farmhouse Eggs
Servings:
12
Ingredients
•
4
Farmhouse Eggs® Large Brown Eggs
•
1/2
cup
Almond Milk
•
1/2
cup
Vegetable Oil
or Avocado Oil
•
1
Tbsp
Orange Juice
•
1
tsp
Almond Extract
•
1 1/2
cups
Almond Flour
•
1
cup
All-Purpose Flour
•
1/2
cup
Granulated Sugar
•
1
tsp
Baking Powder
•
1
pinch
Salt
•
4
Tbsp
Powdered Confectioners Sugar
•
4
Tbsp
Tahini
•
3
Tbsp
Almond Milk
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Grease and flour loaf pan. (You can double the recipe and use a bundt pan.)
3.
Combine the Almond Milk (1/2 cup), Vegetable Oil (1/2 cup), Orange Juice (1 tablespoon), and Almond Extract (1 teaspoon) in a bowl.
4.
In a separate large bowl, whisk together the Almond Flour (1 1/2 cup), All-Purpose Flour (1 cup), Granulated Sugar (1/2 cup), Baking Powder (1 1/2 teaspoon), and Salt (1 pinch). Add wet to dry and whisk until incorporated.
5.
In a separate clean bowl, whisk the Large Egg (4) until soft peaks form.
6.
Fold into the cake batter.
7.
Pour the batter into the greased and floured pan and bake for 28-30 minutes. (Insert a toothpick to check. The cake is done when the toothpick comes out clean.)
8.
Cool for at least 10 minutes before removing from pan.
9.
While the cake is cooling, whisk together the Powdered Confectioners Sugar (1/4 cup), Tahini (1/4 cup), and Almond Milk (3 tablespoon).
10.
The tahini will clump initially, but keep mixing until smooth. Drizzle the cake and serve.
Nutrition Per Serving
CALORIES
303
FAT
22.1 g
PROTEIN
6.6 g
CARBS
22.2 g
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