Vegane Mandeltorte (vegan almond torte)
Units
Temperature
Servings
Ingredients
Cake
- 150 g whole blanched almonds rounded
- 200 g flour rounded
- 10 g baking powder rounded
- 4 g baking soda rounded
- 1 g fine salt rounded
- 180 g sugar rounded
- 220 ml oat milk rounded
- 12 ml apple cider vinegar rounded
- 120 ml neutral oil rounded
- 5 ml almond extract (optional) rounded
To finish
- 60 g apricot jam, warmed and sieved rounded
- 40 g sliced almonds, toasted rounded
Method
Method
- Grind the almonds finely in a food processor, in short pulses, stopping before they turn to paste.
- Whisk the ground almonds, flour, baking powder, baking soda and salt together in one bowl.
- Stir the vinegar into the oat milk and let sit for 5 minutes.
- Whisk the sugar, soured oat milk, oil and almond extract together, then fold in the dry ingredients just until combined.
- Pour into a lined 22 cm springform and bake at 175°C for 35 to 40 minutes, until a skewer comes out clean or with a few moist crumbs.
- Cool in the tin for 15 minutes, then turn out onto a rack to cool completely.
- Brush the warmed apricot glaze over the top and scatter the toasted almonds over.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl. This covers grinding the almonds; the batter and baking are the same as the hand method.
- Almonds into the dry bowl. Grind 8 sec / speed 8, stopping before they turn oily and clump.
- Tip out and continue mixing the batter by hand as in the hand method.
Notes
- Freshly ground almonds are the whole flavour of this cake. With no butter or egg richness to lean on, pre-ground almond meal from a packet, which has usually lost much of its oil, gives a noticeably flatter result.
- The vinegar and baking soda together give this cake its lift, standing in for what eggs and baking powder alone would otherwise provide.
- Do not overmix once the flour goes in. A vegan batter like this is already working harder than an egg-based one to hold air; overmixing knocks that air back out.
- It keeps for 4 days at room temperature, wrapped.
Ingredient substitutions
- Oat milk can be any plant milk; soy milk curdles most readily with vinegar for the closest result to a dairy buttermilk.
- Almond extract is optional but reinforces the flavour; a few drops go a long way.
- Apricot jam can be any pale jam, warmed and sieved to remove lumps.
- For a citrus note, add the zest of one lemon or orange to the batter along with the almond extract.