Ben and Jen gave us the Run Fast, Eat Slow cookbook for Christmas this year. We happened to be driving down and back to Tulsa to see Kent’s mother right after we’d opened presents so I took the cookbook along and read him recipes. This one in particular intrigued me, although I knew I wouldn’t make it as is. While I understand the health impacts of sugar, maple syrup isn’t the flavor profile I like in most baked goods. So I knew I’d change things up.
Ingredients
- 6 eggs
- ¾ C brown sugar
- ¼ C olive oil (I use one of my less flavorful oils in this recipe)
- 2 t almond extract
- ¼ C Amaretto
- ½ t sea salt
- ½ C almond slices
- 5 C almond flour (not meal), sifted
- ½ C small dark chocolate chips
Directions
- Preheat the oven to 350°F
- Grease a 9-inch springform pan with butter.
- Toast the almond slices—watch them because they will go from no color to burned pretty quickly.
- In a large bowl, mix together the eggs, brown sugar, oil, almond extract, Amaretto and salt.
- Add the sifted almond flour and chocolate chips to the bowl and stir until thoroughly combined.
- Pour into the springform pan (you may need to sort of smooth out the batter a bit).
- Top with the toasted almond slices and bake for 40 to 45 minutes until a toothpick inserted in the middle comes out clean.
- Cool the cake on a wire rack for about five minutes, then carefully loosen the edges of the cake with a knife. Gently remove the pan’s sides and remove. Use the same knife to loosen under the cake and transfer to a serving dish.
- Cut into 12 slices and enjoy!
