Blanched almonds 100%
Almond flour gives baked goods a soft, slightly sweet flavour and is perfect to use as a flour replacement instead of, for example, wheat flour, for baking biscuits, bread, waffles, pancakes, cake and macarons.
PREPARATION ALMOND CAKE
Preheat the oven to 170°C. Bring the ingredients to room temperature. Beat 200 g margarine and 200 g sugar until fluffy. Add 4 eggs (or substitute), 150 g Peak’s Flour mix, 75 g almond flour, 7 g baking powder and a pinch of salt. Beat for a few minutes. Pour the batter into a large cake tin or two smaller cake tins. Bake the cake in 55-60 minutes.