Almond milk is the easiest thing to make, if you don't take into account the fact that you have to let your almonds sit in water for a whole night. It's rough. I know. But as your almonds are soaking, think of the following: nutty, delicious, tasting like almonds, gorgeous when cold.. Almond milk!
But when my almond milk was all done, I wanted to use it. You know, because it's milk! So I made the following cake.
Hmmm.. Oh, if you think that looks good, you should smell it! Divine! Divine I tell you! And so easy. It's an easy apple/cinnamon/almond cake. It would be an even better cake if I hadn't used up all my almonds to make the milk and had some left over to chop up and add to the cake, but hey. You can't have 'em all.
The cake is lovely and moist, tastes slightly of almond and somewhat more of cinnamon, but that's tweakable.
Gorgeous though, isn't it? Sweet, juicy bits of apple, accompanied by those lovely little flecks of cinnamon...
There's only one thing you can do now. Make this! Make it for your loved ones, your next door neighbour, your teacher, or better yet, make this for yourself!
Cinnamon Apple Almond cake
1/2 cup butter
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tbsp cinnamon
1/2 cup almond milk (I used this recipe from See You In the Morning)
1 apple, chopped in reasonably small bits
2 tbsp cinnamon sugar
Preheat your oven to 175 C.
Combine the apple chunks and the cinnamon sugar in a bowl and make sure the sugar covers the apples well. Set aside.
Butter and flour your cake tin.
Cream the butter and the sugar.
Add the eggs and vanilla extract and mix to combine.
In a different bowl, combine the flour, cinnamon, salt and baking powder.
In alternating turns, add the flour mixture and the almond milk until all is incorporated.
Add the cinnamonsugar-covered apples.
Pour your cake batter into your prepared cake tin and pop it in the oven. Bake for approximately 45 minutes or until a wooden pick comes out clean.
Let the cake rest for a few minutes in its tin before you turn the cake out on a plate or board.