Nut cake without sugar and flour
12 servings
90 minutes
Nut-free and sugar-free nut cake is a refined Italian delicacy embodying the spirit of traditional cuisine with its focus on natural ingredients. This dessert impresses with its rich nut flavor complemented by warm notes of cinnamon and vanilla. Its tenderness lies in grated apples, carrots, and zucchini that add moisture and softness to the texture. The cashew and date cream adds creamy sweetness without refined sugar, creating a harmonious balance of flavors. Served chilled, it pairs perfectly with a cup of freshly brewed espresso. This cake will be a highlight of any gathering, attracting the attention of health-conscious eaters and gourmets who appreciate exquisite desserts.
1
While the oven preheats to 180 degrees, mix all the dry ingredients in one bowl and in another bowl mix oil, 8 tablespoons of honey, vanilla extract, eggs, grated carrots, zucchini, and apples. Then thoroughly combine the contents of both bowls.
- Ground almonds: 570 g
- Baking powder: 3 teaspoons
- Salt: 1 teaspoon
- Cinnamon: 3 teaspoons
- Butter: 110 g
- Honey: 10 tablespoons
- Vanilla extract: 3 teaspoons
- Chicken egg: 6 pieces
- Carrot: 2 pieces
- Zucchini: 1 piece
- Green apples: 4 pieces
2
Pour the mixture into a greased 23-centimeter springform pan and place it in the oven for 40-45 minutes. Check readiness with a toothpick.
3
Cut the cooled cake into 2 halves. Blend soaked cashews (soaked in cold water for 3 hours), apple juice, dates, 2 tablespoons of honey, and vanilla seeds at high speed. Spread the resulting homogeneous cream on the cake along the cut and on top.
- Raw cashews: 200 g
- Apple juice: 230 ml
- Pitted dates: 4 pieces
- Vanilla pod: 2 pieces
- Honey: 10 tablespoons
4
Leave in the refrigerator overnight. Serve chilled.