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Ginger cake, lemon and almonds

ingredients

servings

8

Whole spelled flour

100 oz

Rice flour

150 oz

Almond flour

50 oz

Brown cane sugar

50 oz

Cream of tartar

8 oz

Salt

1 pinch

Agave syrup

50 oz

Lemons

1 unit

Ginger

20 oz

Tofu yogurt

150 oz

Rice milk

100 fl oz

Guar gum

2 oz

Corn seed oil

70 oz

Desserts from Italy

Ginger cake, lemon and almonds

Ginger cake, lemon and almonds

vegan with gluten with nuts source of D vitamins

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ginger cake, lemon and almonds

Lemon ginger and almonds give this vegan cake with a low gluten content an unmistakable scent.

Ginger cake, lemon and almonds step 1

step 1

Blend together oil, agave syrup, velvety tofu (or soy yoghurt), juice of an untreated lemon.

Ginger cake, lemon and almonds step 2

step 2

Mix in a bowl the rice flours, spelled, and almonds, the yeast, the brown sugar, a pinch of salt, the grated peel of a lemon and a teaspoon of guar gum.

Ginger cake, lemon and almonds step 3

step 3

Boil a piece of ginger root in rice milk for a few minutes.

Ginger cake, lemon and almonds step 4

step 4

Put the smoothie in a planetary and add the flour mixture a little at a time.

Ginger cake, lemon and almonds step 5

step 5

Finally add the rice milk flavored with ginger until you obtain a thick and slightly creamy mixture.

Ginger cake, lemon and almonds step 6

step 6

Bake at 170 degrees for 30 minutes. Allow to cool completely and sprinkle with icing sugar.

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