This is a warm and flavourful recipe I make when I need a boost of energy. I especially created this cake recipe for my menstrual cycle and when I struggle with PMS symptoms. The combination of ingredients in this cake is fantastic for hormonal and cognitive health. I also really appreciate how filling this recipe is. You can have this for breakfast or as dessert, albeit it’s best served after a proper meal. I love almonds in baking, as they can be so versatile and blend in so perfectly with various flavour profiles and spices. They have a neutral, sweet undertone that can compliment many grain free recipes that originally call for flour. I find almond flour to be the perfect, nutrient dense replacement.

The nutrients found in almonds make it an excellent option to get antioxidants and phytonutrients such as vitamin E, monounsaturated fats, insoluble fiber, biotin, minerals like calcium, magnesium, phosphorus, riboflavin, and trace minerals like copper. The flavonoids, plant sterols, and phenolic acids found in almonds are important antioxidants that support heart health by improving lipid profile and reducing insulin resistance.

Reference: https://www.hsph.harvard.edu/nutritionsource/food-features/almonds/

These impressive benefits make almonds a fantastic choice in place of refined carbs, simple sugars, and grains. All together almonds support the body’s ability to lower inflammation and supporting weight loss in individuals that are on a path of reaching their ideal weight. The antioxidant rich benefits of almonds is truly what I’m here for. I would also suggest not blanching almonds, as the potency of their health benefits comes largely from the skin.

To have a better understanding of the macros: 28 grams of almonds contains 3.5 grams of fiber, 6 grams of protein, 14 grams of monounsaturated fats, 37% vitamin E, 32 % manganese, 20% magnesium, B2, and copper.

Reference: https://www.healthline.com/nutrition/9-proven-benefits-of-almonds#TOC_TITLE_HDR_11

That said, there’s phytic acid in almonds as well as leptin. And both can decrease the absorption of the minerals found in almonds. This however doesn’t mean almonds won’t benefit you and your health. Studies show that almonds contribute to longevity and heart health by preventing the oxidation of LDL cholesterol. You can add almonds as a nutritious, gut friendly alternative to grains, gluten, and seeds if you find yourself struggling with allergies and sensitivities.

With the added orange zest, saffron, and cardamom, this recipe can help with feeling more grounded, lower inflammation, feed healthy gut bacteria, provide antioxidants, and support your hormones.

Ingredients:

-Zest of an orange
-1/2 teaspoon freshly ground cardamom
-1 teaspoon aluminum and GF free baking powder
-1 teaspoon vanilla extract
-1/2 teaspoon saffron wilted in 1/4 cup hot water 
-2 TBSP coconut flour
-1/4 cup erythritol 
-1/4 cup melted coconut oil
-4 large free range eggs 
-2 cups almond flour
-1/4 cup almond milk

Instructions:

Turn the oven to 400 degrees.

In a large bowl, whisk the eggs until they reach a light yellow colour. Then add the orange zest. Next, slowly add the melted coconut oil, vanilla extract, saffron, water and almond milk. In a separate bowl, mix the dry ingredients. Gradually fold the dry ingredient into the liquids until you have a well mixed batter. Find a medium sized baking pan and place a parchment in the pan before you pour in the cake batter.

Turn down the oven heat to 350 degrees and place your cake on the medium wrack. Bake for about 45 – 50 minutes depending on your oven until the cake puffs up and has a golden brown top.

To test the doneness of the cake insert a wooden chopstick it in the centre of the cake. The cake is fully baked, when there’s no batter sticking and the chopstick comes out clean.

I highly recommend serving this cake warm and with matcha or Persian tea. It’s seriously such an experience. I love this recipe so much and I know you will too 🙂