Almond Tarte

This is technically a tarte but I like to call it “almond goodness.”  It’s probably the simplest version of a Spanish almond cake, also known as tarta de Santiago. What I love is that the ingredients are health-ier and you can make this so quickly (you can also eat it so quickly, so perhaps that’s the only potential downside!).  But this is a yummy gluten-free cake that is even more delicious served with fresh raspberries or blackberries.

INGREDIENTS

• 2 cups almond flour
• 1 cup cane sugar
• 1 tbsp turbinado sugar
• 3 large eggs
• 3 large egg whites
• ½ tsp salt
• ¼ tsp vanilla extract
• ¼ tsp almond extract (optional)
• ⅓ cup sliced almonds chopped (optional)

METHOD

1. Preheat oven to 350 F.
2. Butter the sides and bottom of 9-inch round pan.
3. Line the bottom with parchment + butter this as well.
4. In a large bowl, combine cane sugar, all eggs, extracts, and salt.
5. Whisk vigorously until well-combined (sugar may not get fully dissolved yet).
6. Add almond flour slowly and whisk until incorporated.
7. Pour batter into pan.
8. Sprinkle evenly with turbinado sugar and sliced almonds (optional).
9. Bake for 45 min, until nicely browned.
10. Let cool in pan on wire rack 10 min.

How to make your own almond flour

I loooove giving you this tip because if you’re making your own almond milk like in this recipe or with an Almond Cow, then you no longer need to compost your almond pulp!

After you make almond milk…

1. Let the wet pulp drain in a strainer for an hour or so.
2. Spread the pulp thinly on a parchment sheet.
3. Bake on 200 F or the lowest setting for a couple hours to dry the pulp completely (or use a dehydrator).
4. Blend the dried pulp to a flour consistency.
5. Sift this through a fine strainer to create a very fine flour (optional).
6. Save the flour in a glass jar in the freezer.