Cheesecake tropicale con cavolfiore
Desserts from Italy
Apricot cake and vegan almonds
Apricot cake and vegan almonds
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Soft cake thanks to the presence of fruit and almond flour, which, with light toasting, gives the sweet an excellent flavor
preparation
step 1
First of all, I roasted the almonds in the pan, for eight minutes on low heat and with the lid.
step 2
I turned them often to avoid burning and, as soon as they took a bit of color and began to spread a scent almost irresistible to the kitchen, I turned them off and cooled.
step 3
Once cold, I put them into flour in the chopped, helping me with a spoonful of cane sugar, taken from the total, and mixed them with flour and yeast in a bowl.
step 4
I dissolved the cane sugar in almond milk, warming it a bit. It's enough to be lukewarm, no need to be hot.
step 5
I poured warm teaspoon milk in the flour and mixed well with the hand whip. I cut three of the six small apricots and dumped them into the dough.
step 6
I poured the mixture into the baking sheet of baked paper and put the spices I had obtained by cutting the other three apricots.
step 7
Finally, I sprinkled the surface of the cake with almond blanks and fried it 180 degrees for about 40 minutes.