Recipe by Ninja Kitchen
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Cooking method:
Ninja Cold Press Juicer JC100
- Prep Time: 15 mins
- Total time: 55 mins
- Skill Easy
- Serves 8 people
Almond Cake
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs
Ingredients
- 1 of each All the pulp from one Carrot, Orange & Ginger juice (approx. 300-350g pulp)
- 170g ground almond
- 30g plain flour
- 1 tsp baking powder
- 1 tsp dried cinnamon, divided
- 3 eggs
- 75g soft brown sugar + 1 tablespoon
- 40g flaked almonds
Cooking mode
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Method
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Step 1
Preheat oven to 190°C. Line the base and sides of a lightly greased 20cm springform cake tin with baking parchment.
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Step 2
Place the ground almond, flour, baking powder, 1/2 teaspoon cinnamon in a large bowl and mix to combine.
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Step 3
Place the eggs and 75g sugar in the bowl of an electric mixer. Whisk for 5 minutes or until thick and tripled in volume. Fold the pulp and almond mixture through the egg mixture. Pour into the cake tin and smooth the top. Mix the flaked almonds, 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle the mixture evenly over the top.
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Step 4
Cook for 35–40 minutes or until cooked when tested with a skewer. Set aside to cool completely.
Tip : Switch flour with cornflour for a gluten free cake.
