Honouring my blog name

I chose the name Oh, Almonds because I love almonds. I was the kid who sniffed glue because it smelled like almond. The « Cleopatra glue » is my madeleine (you don’t understand any of this, that’s ok, for the glue see this link and for the madeleine Freudian-ish reference see Memory under Themes in this wikipedia article). I also begged my mum to keep the bitter almond extract in the cookie cutter box so the smell would overwhelm me when I opened it and that was a good plan as I used the cookie cutters a lot when I was a kid (I still have the box and it still smells of bitter almond). I like the downy feel of green almonds and the  pastel colours of almond trees in blossom and this painting by Van Gogh and of course I like eating almonds. As it turns out, almond flour is a great-gluten free flour and I’m happy with that.
I used almond flour and almond yogurt in this light and moist cake and fresh figs that are still in season, but not for long unfortunately.
I make my own almond flour just by grinding unbleached almonds in my blender (it works with a food processor, but the result will be a coarse texture).
If you’d like to know how to make your own almond butter and milk, please see my friend Maëlia’s post on her blog. She even posted a recipe about how to use almond milk leftovers! A little almond heaven!

Cardamom fig cake
(vegan, gluten free)

100 g gluten-free flour
75 g almond flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt (do not omit)
1 teaspoon ground cardamom
30 g raw sugar

6 + 2 fresh figs
2 flax eggs
85 g agave syrup
125 g non-dairy yogurt (I used almond)
44.5 g olive oil

Preheat oven to 180°C.
Mix the dry ingredients until well combined, add the wet ingredients, except the figs, and mix well. Cut 6 figs in small pieces and add them to the batter. Pour into a cake mould. Slice the remaining figs and carefully position them on top of the cake. Bake for 30 minutes. Let cool and then transfer to wire rack.

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