Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Almond cake with oat milk
Plant milks can be particularly great for baking - for example, when they add another dimension of flavour to the cake, as is the case here with oat milk.
Cooking time: 1 hour 10 minutes
Ingredients
| Ingredients (12 servings) | ||
|---|---|---|
| 430 | g | Almond milk |
| 3 | tablespoon(s) | Corn starch |
| 2 | teaspoon(s) | Baking powder |
| 1/2 | teaspoon(s) | Baking soda |
| 1 | teaspoon(s) | Sea salt |
| 200 | ml | Oat milk, unsweetened |
| 170 | ml | Olive oil |
| Zest of 1 lemon, finely grated | ||
| 100 | ml | Lemon juice, freshly squeezed |
| 150 | g | Cane sugar |
| 1 | tablespoon(s) | Apple cider vinegar |
| 1 | teaspoon(s) | Vanilla extract (optional) |
| 2 | tablespoon(s) | Powdered sugar for sprinkling |
Preparation
- Preheat the oven to 175 °C.
- Grease a 22-centimetre cake tin with olive oil and line the base with baking paper.
- Mix the almond flour, corn starch, baking powder, baking soda and salt well.
- In a separate bowl, whisk together the oat milk, olive oil, lemon juice and zest, sugar, apple cider vinegar and optional vanilla extract.
- Pour the liquid mixture into the dry mixture and fold in until everything is well incorporated and no more dry flour is visible.
- Pour the dough into the prepared tin and gently shake to smooth the surface. Bake on the middle shelf for 45 to 50 minutes until the cake is golden brown, pulls away from the sides of the tin and a skewer, toothpick or thin knife inserted in the center comes out clean. Do not open the oven door while the cake is baking.
- Place the cake on a wire rack and leave to cool completely.
- Remove from the tin and dust with powdered sugar before serving.
