Bizcocho de almendra con aroma de anís y lima

Almond cake flavored with anise and lime

Anise almond cake dairy free

anise almond cake lactose free

anise almond cake dairy free

Creo que este es el bizcocho que más ha gustado en casa en 2012 ya que es el que más rapidamente ha desaparecido. Ciértamente es delicioso. Realizado con almendra molida, piel de lima y aceite de oliva virgen extra, no es demasiado dulce. Por supuesto es sin lactosa. Desprendre el aroma tan inconfundible del licor de anís. En casa no solía tener anís. Fue mi hermana pequeña la que me habló de su “cocas de vidre” aromatizada con anís (asignatura pendiente que prometo aprobar este año), quien que me animó a añadir ese licor entre mis ingredientes de repostería. Compré una botella de “Anís del Mono” hace unas semanas. Buena idea!

I think this is the most liked cake at home in 2012, because it is the most rapidly disappeared. Certainly is delicious. Made with ground almonds, lime peel and extra virgin olive oil, not too sweet. Of course is dairy free. Coming away as unmistakable aroma of anise liqueur. At home I did not used to have anise. It was my little sister that talk me about her “coca de vidre” anise flavored (pending cook I promise to approve this year), who encouraged me to add that liquor in my baking ingredients. I bought a bottle of “Anis del Mono” few weeks ago. Good idea!

 

 

La receta

Ingredientes:

    3 o 4 huevos (dependiendo del tamaño)
    100 gr de almendra molida
    150 gr de harina para repostería
    100 gr de azúcar de caña
    1 cuch.de café de rayadura de piel de lima
    10 gr de levadura química
    1 cucharadita de café de bicarbonato sódico
    6 cuch. aceite de oliva virgen extra
    6 cuch. bebida de arroz o de leche sin lactosa
    2 cucharadas soperas de licor de anís

Para decorar:

    Almendra troceada
    2 cucharadas soperas de licor de anís

Además necesitas:

    Papel de hornear
    Un molde para hacer plum-cake

Ver la receta en LibredeLacteos.com

 

The recipe

Ingredients:

    3 or 4 eggs (depending on their size)
    100 g ground almonds
    150 g flour for baking
    100 g brown sugar
    1 coffee spoon lime peel scratch
    10 g baking powder
    1 tee spoon sodium bicarbonate
    6 Tbsp extra virgin olive oil
    6 Tbsp rice drink or milk lactose free
    2 Tbsp anise liqueur
     
     

To decorate:

    Chopped almonds
    2 Tbsp anise liqueur

Also need:

    Baking paper
    A mold for making plum-cake

Directions:

  1. Preheat oven to 180ºC.
  2. In a mixing bowl introduce the eggs, six tablespoons of extra virgin olive oil, flour, sodium bicarbonate, baking powder, sugar, the scratch of lime, six tablespoons of rice drink or lactose-free milk, two tablespoons of anise and beat well with the help of the blender until a thick and smooth dough.
  3. Line a plum-cake pan. If you are a non-stick pan it is sufficient to put a sheet to cover the bottom and long sides.
  4. Fill the dough, sprinkle the chopped almonds and bake 40-45 minutes at 180°C until golden.
  5. Remove from oven and let cool for a few minutes. Add a couple of tablespoons anise liqueur above to intensify the aroma.


 

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