Almond Marzipan Cake… Birthday show off!!

In the good sense of the word. It’s my parents birthday today and it’s the perfect reason to go high falutant all the way with their birthday cake, something way fancier than the usual Tuesday night muffins or the movie night cookies. It is all an experiment without plan so I’m deciding what else to put on as I go, let’s see what happens!

We often prepare raw almond milk and I like to collect the remaining “almond meal” for making other stuff, usually cookies, or CAKE, and happens that my dad is a crazy almond lover. Working our way to reduce soy in our diets we have a lot of almond meal right now which means this will be a thick heave cake. So far here it goes..

4 cups amond meal
1 cup sucanat
1/2 cup coconut oil
1 Tbsp. clove powder
2 Tbsp. flax seeds
1/2 cup almond milk
1/2 cup rice flour

Pressed into an oiled pan and into the oven at 420F for an hour or until golden. On a separarate frying pan place..

1/3 cup raw almonds
1/5 cup sucanat
1/4 cup tequila añejo – we’re using Don Julio here=]
1/3 cup silvered coconut

Flambee until all the alcohol evaporates and pour on top of the cake as soon as you take it out from the oven.


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