Spanish Santiago Cake
Ingredients
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130 galmond flour
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120 gall-purpose flour
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180 gsugar
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1 tsp.baking powder
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0.25 tsp.baking soda
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180 mlaquafaba
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0.5 tsp.lemon juice
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2 tbsp.vegetable oil
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1lemon zest grated
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3 drops ofalmond extract
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1 tbsp.icing sugar
Instructions
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Preheat the oven to 120 degrees.
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Spread the almond bran on a baking tin and roast for about 5 minutes until golden brown.
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Turn up the oven to 175 degrees. Line a 15cm-long cake tin with parchment paper and grease the sides.
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Put the roasted almond bran along with the flour, sugar, baking powder and baking soda into a bowl.
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Pour the dry ingredients into the aquafaba and gently fold them in until no dry patches remain. The aquafaba will deflate a little bit, but try not to overwork it. Transfer the batter to your tin and smooth it out.
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Bake for 30-35 minutes or until a fork inserted in the center comes out clean. If the surface starts to brown, cover the mixture with tin foil.
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Remove from the oven and let cool for 10 minutes. When it’s cooled down a little, gently take the cake out of the tin and set it on a plate. Let it cool further. When you’re ready to serve, dust a fine layer of icing sugar on top.
