One of the summer’s treasures is the almond milk. It’s very cold, slightly sweet and refreshing. This tiger nuts “juice” has a thousand reasons to be the stoves protagonist. Two of the most important reasons are: its nutritional properties and its clearly Mediterranean flavour.
- Flour – 250gr
- Chemical yeast – 17gr
- Sugar – 200gr
- Almond milk – 220ml
- Eggs – 4
- Grated coconut – 60gr
- Dehydrated fruits –
- Salt –
- Sunflower oil – 50ml
- Lemon zest – 1 tablespoon
First, we separate the egg whites from the yolks and we heat the oven to 200ºC.
We put together the egg whites with the salt to the snow point and at the same time we have to add a half of sugar and we reserve them.
We put together the yolks and the rest of sugar in the water bath. When they are well assembled, we add the oil, the grated rind, the almond milk, the grated coconut and the dehydrated fruits. Then we mix them with the sifted flour and finally we add the egg whites.
We cover a sponge cake mould and we put the preparation. We bake at 170ºC approximately 40 minutes, checking with a pin the cooking point. Once it is ready we let it cool and then we remove it from the mould.
We can sprinkle with icing sugar or give it the look that suits us or inspire.
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Almond milk sponge cake recipe was made by Plademunt.