Spanish Santiago Cake
Ingredients
-
½ cupalmond flour
-
½ cupall-purpose flour
-
¾ cupsugar
-
1 tspbaking powder
-
¼ tspbaking soda
-
6 ozaquafaba (this is the liquid found in canned chickpeas or other mild legumes such as white beans)
-
0.5 tsplemon juice
-
2 tbspvegetable oil
-
1lemon zest grated
-
3 drops ofalmond extract
-
1 tbsp.powdered sugar aka icing sugar
Instructions
-
Preheat the oven to 250°F.
-
Spread the almond bran on a baking tin and roast for about 5 minutes until golden brown.
-
Turn up the oven to 175 degrees. Line a 15cm-long cake tin with parchment paper and grease the sides.
-
Put the roasted almond bran along with the flour, sugar, baking powder and baking soda into a bowl.
-
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.
-
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.
-
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 powdered sugar on top.
