Realizada por@lu.singluten
This almond cream cake (which tastes like nougat!) is incredibly fluffy, juicy and soft – the perfect dessert for the Christmas season!

Productos con los que prepararla


  • 2 eggs
  • 100 gr maple syrup (date paste or honey)
  • 60 ml olive oil
  • 60 gr almond cream
  • 180 gr flour
  • 125 ml milk
  • a pinch of salt
  • 8 grams of baker’s yeast (half an envelope)

To decorate the cake

  • 120 gr of cream cheese
  • 1 tablespoon of 100% coconut yoghurt
  • 1 dash of maple syrup


  • Attach the balloon whisk attachment to the mixer. Add the eggs and maple syrup and beat on speed 5 for 1 minute.
  • Replace the balloon whisk with the flat beater. Add the oil, milk and almond cream and mix for 1 minute on speed 2.
  • Now add the flour together with the baking powder and salt and mix for 3 minutes on speed 2.
  • Grease the baking tin (the ones that work best are the ones with a central chimney) and pour the batter into it.
  • Bake in a preheated oven at 180ºC for 35-40 minutes (until a toothpick comes out clean).
  • Once ready, wait 10 minutes to unmould and leave to cool completely before decorating.
  • To prepare the cream cheese spread, simply pour the cream cheese, yoghurt and maple syrup into the mixer bowl, attach the flat beater and beat on speed 5 for 3 minutes.

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