No-Bowl Almond Cake is a water-based cake prepared directly in the baking pan you will use for baking. Preparing it is really very simple and quick, a recipe without butter, milk, or eggs, light, lemon-scented, and irresistible, like the no-bowl apple cake. You can also replace the almonds with hazelnuts, pistachios, and walnuts, and have a perfect dessert for everyday breakfast or snack, soft and delicious.
Let’s get to work and prepare the No-Bowl Almond Cake together.
OTHER QUICK CAKES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the no-bowl almond cake
- 7 oz almonds
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 cup water
- 1/4 cup vegetable oil
- 1 organic lemon
- 1 packet baking powder
- 1 pinch salt
- 1 oz sliced almonds
- 2 tbsp powdered sugar
Tools
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- Baking Pan
- Whisk
- Chopper
Steps for preparing the
First, toast the almonds by placing them in the oven for 10 minutes at 356°F or in a pan for a few minutes. Let them cool and chop them. Grease a baking pan (mine measures 8 x 10 inches).
Sift the flour and baking powder into the baking pan. Add the sugar, chopped almonds, and a pinch of salt. Mix all the dry ingredients. Add the grated zest of the organic lemon and its filtered juice.
Add the water and then the oil, mixing with a whisk until you have a homogeneous mixture. Sprinkle the surface with sliced almonds and bake in a fan oven at 356°F for about 40 minutes (do the toothpick test anyway). Let it cool and flip the cake onto a cutting board. Straighten and serve with plenty of powdered sugar.
Storage
You can store the cake for a few days under a glass dome.
