Saturday, 3 January 2015


WIKI NOTE: The almond is native to the Mediterranean climate region of the Middle East. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe, and more recently transported to other parts of the world, notably California, United State.


1 and ½ cups wheat flour (plain or all-purpose)
½ cup ground almonds 
1 cup panela sugar or unrefined cane sugar
2 tsp baking powder
1 tsp baking soda
A pich of salt
1 tsp ground cinnamon, to taste
A handful of chopped almonds (optional)
1 cup of almond milk
¼ cup peach jam
6 tablespoons sunflower oil (or veggie oil, any neutral flavored)
2 tsp lemon zest, to taste

NOTE: Homemade measurement units

1. Preheat the oven to 180 潞 C. Grease a bread pan with margarine or veggie oil.
NOTE: Standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want, you will get a bigger cake. You have tons of different sizes of baking pan depends on the final amount.
2. Combine dry ingredients in a bowl: unrefined cane sugar/brown sugar, flour, ground almonds, baking powder, ground cinnamon, chopped almonds and salt. Mix them well with a wooden spoon.
NOTE: Sift the flour for cakes. Sifting helps to remove any lumps and / or unwanted debris from the flour and also helps to combine the flour with any dry ingredients. If you don't have a strainer handy, you can also mix flour with a wire whisk or a fork.
3. Combine wet ingredients in a bowl: almond milk, peach jam, veggie oil and lemon zest until well mixed.
4. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
5. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
6. Bake for it around 40 minutes or until browned.
NOTE: Open the oven and prick the cake in the middle with a needle. You can check it many times, until the needle comes out clean. It means that the cake is well done.
7. Remove from the oven. Leave to cool. Serve as is or with a scoop of vegan chocolate custard (optional).



馃構 Follow us on TWITTER & PINTEREST 馃檶馃徏