This recipe is dairy free, and all dairy is instead replaced with a flavored water (flavored with tea) and butter replaced by vegetable or olive oil. The recipe is adapted from a French recipe.
120 g delicate honey
100 g plain flour T55 or T65
50 g ground almonds or almond flour
40 g powdered sugar or cane sugar
9 cL water flavored with tea
6 cL extra virgin olive oil
2 g baking powder
lemon zest or vanilla bean pulp
Preheat the oven to 320 ° F rotating heat, or 300° F static heat. Sift flour with almond powder, sugar, and baking powder.
Bring water to a boil and infuse with herbal tea (3 minutes) or chamomile (7 minutes).
Sift flour with almond powder, sugar and baking powder. Line a DUC Panibois baking mold with the included baking paper.
In a bowl or food processor mix liquid ingredients including the 9 cL of tea with honey, eggs, and oil.
Add zest or vanilla then add dry ingredients: sugar and flour mixture. Don't mix too much
Pour dough into cake mold and cook for 20 to 30 minutes. Dough should swell a little and brown. Use a toothpick to test if cake is baked thoroughly (should come out clean).
The cake stores up to two days at room temperature covered. Rest for a few hours after baking. Use a delicate oil. It is a cake base but obviously a little different as the common milk and butter is replaced. Times may vary depending on mold used to bake but shoot for a 25cm long cake mold or 18-20cm pan.
Texture is very soft, slightly airy (because of the water and honey).
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