This recipe is a delicious favorite of mine and I feel responsible that I have to share it with you so I don’t lose it myself. It is super simple and I often just have these ingredients sitting around my home so no need to make an extra trip to the grocery store.
- 1 cup whole almonds
- 3/4 cup unsalted butter (room temperature)
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup baking cocoa powder
- Heat oven to 325 and grease a 6-in pan or line pan with parchment paper
- Toast almonds for 10 minutes in oven. Grind 2/3c of the almonds and chop the remaining. Set aside the chopped almonds for later.
- In a mixer, cream 3/4 cup of butter with sugar. Mix in almonds and then eggs one at a time. The mixture will become fluffy and you can then add vanilla and salt.
- Remove from mixer and fold in cocoa powder
- Place into baking container and add chopped almonds on top. Place in oven on middle rack to bake. My tray required 40 minutes to bake until the top was firm and a toothpick came out clean. The finished cake is very fluffy but dense.
- Cool until room temperature before removing from pan.
I like to serve this cake with ice cream or fruit sorbet sprinkled with confectioner’s sugar. It also is a nice substitute for brownies at a potluck because it is free of everything except eggs, making it a more accessible desert for many with food sensitivities.
Jillian Carnrick, founder and manager of The Dancing Herbalist, has a Masters of Science Degree in Herbal Medicine, practices as a nutritionist, and is a Certified Personal Trainer and Exercise Is Medicine Professional through the American College of Sports Medicine. The Dancing Herbalist posts on this blog every Thursday. For more of our posts, join us on Patreon. Jillian also presents regular live classes in The Dancing Herbalist’s home herbalist courses online. For more learning opportunities or to work one-on-one with Jillian with her wellness and herbal consultationsvisit The Dancing Herbalist.com.