A twist and then some more


If you follow me on my social media channels then by now you’d know that, Pinch of Salt has been shortlisted in two categories – Best Baking Blog & Best Recipe Blog – at the Indian Food Bloggers Awards 2015. Yay! If you want to show some more love then head here and vote for Pinch of Salt. As for me, I’m thrilled right now and I overwhelmed with the outpouring of love. The blog is my baby and to see it shining like this, makes me one proud Mommy!

Couple of weeks ago I was in a mood to experiment, nothing new there, and I was keen on making something a little boozy. It also helped that I have this huge bottle of Old Monk waiting to be used, since the husband and I aren’t dark rum drinkers most of this is used for baking or for soaking the dry fruits for Christmas. I didn’t want to make a rum and chocolate cake, which I know is just divine, so I thought of using some almonds instead. We love nutty flavours at home so I decided to use almonds two ways – one as almond meal and the other by sprinkling a generous handful over the batter before it went into the oven.
.Almond & rum cake
This cake is very simple, non-pretentious and is easily a crowd-pleaser. You can cut a slice to have with your morning coffee or evening tea, warm a few slices and serve it with a scoop of ice cream or like me, just bite into a slice for that sugar fix.
Oh and, by the way, this cake is vegan! I must confess it wasn’t intentional, I just didn’t have any dairy products at home on this day, so it just happened.
Almond & rum cake

1 1/2 cups of wheat flour

1 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of cinnamon powder
Pinch of salt
Sieve these ingredients together and keep it aside for a while. Now, take a mixing bowl and into that add the following:
2 tbsp of sunflower oil, or any other oil that you have
1 tsp of flaxseed, that has been powdered and mixed with 1tbsp of water
1 cup sugar
1/2 tsp of vanilla essence
Quickly mix the above together. And then to this add:
The flour mixture, along with 1/2 cup of ground almonds and fold it in together. If you find the mixture too dry then add some cold water and mix well. Finish with 1 tbsp of dark rum (Old Monk in this case) and 1 tbsp of coarsely chopped almonds, give the batter a stir.
Now pour this batter into a lined tray, top with some more coarsely chopped almonds and bake for 25-30 minutes at 180 degrees. Remove from the oven when a knife or skewer inserted into the middle of the cake comes out clean. Cool and cut into slices.
* If you want to go non-vegan but still eggless, instead of cold water add some cold milk to the batter
* You can add a few drops of almond essence to bring out the nutty aromas
* There’s no need to roast the nuts beforehand as this is taken care of during the baking process

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