Amaretto Almond Cake – Vegan version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and grease Round pan 22 cm.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the flax eggs and sugar 5 minutes, until the mixture is pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature flax eggs whip better than cold flax eggs. Take them out of the fridge 30 minutes before baking. Warm flax eggs also make a more stable foam that holds up in the oven.
3. 3
   Add the margarine, amaretto and almond paste and mix.
4. 4
   Sift the flour and baking powder, combine with the salt, add to the wet mixture along with the ground almonds and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Pour into the pan and sprinkle the topping on top.

   Baking pan
6. 6
   Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Cool 15 minutes in the pan and unmold.