Almond pulp and homemade almond milk cake

Ingredients

• 200 g Whole almonds (with skin) (Soak 2‑3 h then drain)
• 1000 ml Filtered water (Fresh water, filtered for almond milk)
• 0.5 g Fleur de sel (A pinch)
• 30 ml Agave syrup or honey (About 2 tablespoons, adjust to taste)
• 5 ml Vanilla extract or paste (1 teaspoon)
• 3 Fresh eggs
• 100 g Unsweetened applesauce
• 30 g Brown sugar (About 2 tablespoons)
• 150 g Wheat flour
• 5 g Baking powder (1 teaspoon, optional for extra rise)
• 1 Banana (for decoration) (Small, thinly sliced)
• 20 g Crushed almonds (For a gourmet touch)

Instructions

1. Soak the almonds

   Place the almonds in a bowl, cover with filtered water and let soak for 2 to 3 hours. Then drain.

   Time: PT2H30M

2. Prepare the extractor

   Assemble the Urum H310a extractor, close the lid and place the collector on the other side to collect the pulp separately from the milk.

   Time: PT5M

3. Blend the almonds with the liquids

   Pour the drained almonds, 1 L of filtered water, the fleur de sel, agave syrup and vanilla extract into the extractor. Run the program until you obtain an opaque liquid.

   Time: PT5M

4. Separate the milk from the pulp

   Once the cycle is finished, collect the almond milk in the designated container and the almond pulp in a separate bowl.

   Time: PT3M

5. Quickly clean the extractor

   Rinse the extractor parts under tap water and wipe with a clean cloth.

   Time: PT5M

6. Prepare the cake batter

   In a large bowl, beat the 3 eggs, add the brown sugar and applesauce. Mix until the mixture is homogeneous.

   Time: PT5M

7. Incorporate the dry ingredients and almond pulp

   Add the flour, baking powder and reserved almond pulp. Mix with the spatula until you obtain a smooth batter without lumps.

   Time: PT5M

8. Pour the batter into the pan

   Lightly grease a 16 cm pan, pour the batter in and smooth the top with the spatula.

   Time: PT2M

9. Bake

   Bake the cake for 30 minutes at 180°C. Check doneness by inserting a knife tip: it should come out dry.

   Time: PT30M

   Temperature: 180°C

10. Cool and unmold

    Let the cake rest 10 minutes in the pan, then unmold onto a rack to cool completely.

    Time: PT10M

11. Final decoration

    Place a thin banana slice on top, sprinkle crushed almonds and drizzle with a stream of agave syrup if desired.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

6 g

Carbohydrates

25 g

Fat

5 g

Fiber

3 g