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TANGERINE CAKE WITH AMINO ANIMO ALMOND PROTEIN

Servings: 8-12 pieces
Preparation time: 1 hour and 30 minutes
Total AMINO ANIMO protein: 120 gr.
Chef: Nikos Gaitanos

Ingredients

  • 400 gr two-grain flour
  • 120 gr AMINO ANIMO Almond Protein
  • 2/3 cup olive oil
  • 1 cup tangerine juice
  • 1/2 cup raisins
  • 20 gr baking powder
  • 1 tsp baking soda
  • 1 tsp grated cinnamon
  • 1 tsp apple cider vinegar
  • 1 pinch of salt
  • 2 tbsp coconut flakes

Preparation

  1. Lightly flour the raisins.
  2. Add in a bowl all the liquid ingredients and in another all the solids (except the raisins) and mix both mixtures well, separately.
  3. Create a hole in the solids’ mixture and pour the liquids’ mixture in, stirring constantly with a spatula.
  4. Add the raisins.
  5. Transfer the mixture to a non-stick cake tin.
  6. Bake in preheated oven at 160 degrees Celsius for about 50 minutes.
  7. Check if the cake is ready. If you dip a toothpick or a knife, it should come out clean, without any liquid mixture on it. Otherwise, bake for a few more minutes.
  8. Once you take the cake out of the oven, sprinkle it with coconut flakes and lightly press the surface for them to stick.
  9. Let the cake cool before getting it out of the tin and cutting it.

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