Almond cake with sunflower seed pralines

Wheat forms such a large part of our lives. Once, I had to care for someone who has IBS/coeliac disease and it literally took me a whole day to plan, research and cook the meals.  I didn’t mind actually, as I love spending time with food. Here’s my forays into making something nice for my friend who is trying to adhere to a keto diet:

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My friend Rona likes her sweet treats and she is supposed to be on a keto diet. As my daughter had been staying at her place for the past few days, I feel obliged to try my hand at keto baking (note: I am not an expert baker).

The first few efforts bite the dust. They taste like something from the bottom of a bird cage. Anyway, this one sort of works (thank you, sour cream) and not too bad. Sorry, there is sugar in it, though reduced….. the coffee, nutty bits make it more-ish. But still a long way to go, very amateurish but with lots of heart!

To make a coffee pralines:

  • 1/2 cup sunflower seeds
  • 1/2 cup brown sugar
  • 1/2 tablespoon coffee granules (NOT instant coffee, or they would dissolve)
  • 2 teaspoons ground cinnamon

Mix all together and put aside.

For the cake:

  • 1 1/2 cups ground almond
  • 1 1/2 cups unbleached cake flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup brown sugar
  • 3/4 cups butter
  • 1 1/2 tsp vanilla
  • 3 eggs
  • 1 1/2 cups sour cream

Cream butter and sugar until light and fluffy. Add vanilla essence.

Sieve together the almond meal, flour, baking powder, baking soda and salt.

Slowly add the powder mix into the butter-and-sugar mix, alternating with eggs and sour cream.

In a grease-proof baking tray, alternate 1/3 of the cake mix with the pralines.

Bake in a preheated oven (around 350F) for an hour or until firm.

Delicious with coffee 🙂

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2 thoughts on “Almond cake with sunflower seed pralines

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