It seems to have been ages since I last posted a recipe. So much so that I was beginning to doubt if I should change the positioning of my blog to something along the lines of Stories of Sofia Lost in France or something like that. However, here is a recipe so we can still consider this a food blog.
This cake marked the beginning of my love affair with almond milk. I fancied making a cake using almond flour and almond milk, because I had never made one before with these almondy ingredients before. I made two discoveries. Firstly, the cake was amazingly good. Secondly, when I used the leftover almond milk in my coffee the next day, I had an instant crush. It was a bit like the first time I made homemade pesto. Why on earth had I not thought about this earlier?
As expected, Mr. H. made fun of me, suggesting that I must be turning into some silly boho-chic. Quinoa in our salads. Almond milk everywhere. What next? I find that quinoa is ok. But with the almond milk, if being made fun of is the price of using it in my coffee, then call me boho-whatever, I don’t mind.
I decided to investigate the benefits of almond milk with regards to cow’s milk. Now he’s a convert too.
Less fat: it contains only 60 calories per cup. Cow’s milk contains 146 calories per cup in whole milk and 86 calories in skimmed milk.
Healthy fats: it contains no cholesterol nor saturated fats, so it’s fats are the healthy type that help keep your heart healthy.
Calcium content: it contains less calcium than cow’s milk but it does contain some calcium and vitamin D. Nevertheless, I only use a small amount of milk in my coffee, and incorporate plenty of other calcium containing foods in my diet.
Low in carbohydrates: as long as it doesn’t contain additives, not only is it low in carbs but it doesn’t contain lactose, so it’s great for people with lactose intolerance.
No refrigeration required: I read about this but hey, I prefer to keep mine in the fridge. Just in case.
Vitamin content: it contains plenty of vitamins and antioxidants
Protein content: it contains very little protein so it’s not nutritious in that sense.
It tastes great: this may not be a nutritional benefit, but it’s what made me want to learn more about almond milk in the first place.
Almond and Swiss Chocolate Cake
1 cup almond flour, 1 cup flour, 1 cup almond milk, 200g Swiss milk chocolate, 50g butter, 2 eggs, 1 cup sugar, 1/2 teaspoon baking powder
Preheat the oven to 180ºC.
Melt the butter and swiss chocolate together in a bain-marie.
Grease a baking pan with a small amount of butter.
Beat the eggs in a large mixing bowl. Add the sugar and mix. Add the almond milk, almond flour, flour and baking powder. Mix. Add the melted butter and Swiss chocolate. Mix. Pour into the baking pan.
Bake for 45 minutes.
It was great served with some strawberries.
Thank you for reading!