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Almond cake made with pulp remaining after making almond milk
5 from 3 votes

Almond cake from almond pulp

How to make a delicious (and super easy) cake with almond pulp, inspired by Spanish Tarta de Santiago
Print Recipe
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour

Equipment

Ingredients

  • 250 gr. almond pulp Or the amount you get after using 2 cups of almonds to make almond milk
  • 100 gr. Xylitol This can be switched for sugar 1:1
  • 4 medium eggs 5 if they are small
  • ½ tsp. lemon zest (grated) lemon zest from 1 lemon

Instructions

  • Grease the cake pan and preheat the oven to 160 °C (320 °F).
    Greasing with butter cake pan with glass bottom
  • Whisk the eggs with the sugar.
  • Add the almond pulp and lemon zest.
    Making batter for gluten-free almond cake
  • Pour the batter into the cake pan.
    Almond cake batter before baking
  • Bake for around 50 minutes, until the top is gold brown or if inserting a toothpick, it goes out clean.
    Let the baked cake cool down before removing it from the pan.
    Freshly baked almond cake

Nutrition

Calories: 190kcal
Course: Dessert
Cuisine: American, Spanish
Diet: Gluten Free
Keyword: almond
Servings: 8 Servings
Calories: 190kcal