Today is the birthday of one of the greatest people I know who is 40 inside but outside is turning 87. Felicidades, Abu Abu! Now, my grandpa lives across the big blue pond (*enter sadface*) but I wanted to make a tribute cake to mark the occasion – one with almond, banana, and cinnamon because I always associate those flavors with the desserts he likes the most! Besides being a bona fide genius of huge intellectual prowess, my grandpa is very much of a gourmand, with a refined palate and a polished appreciation for good food. So, I had to give his cake a lot of thinking before putting it together. I think he’d appreciate the end product, I do, even though protein powder baking is not exactly on his repertoire of ‘serve me some of THAT,’ I think that if he had a slice, he’d like it enough to want a second 😉 Aaah, Abu Abu! Here’s to many more springs together!
1 cup liquid egg whites
1 cup pumpkin puree (or a cooked sweet potato)
1/4 cup amaranth flour (or oat flour or chestnut flour)
3/4 cup vanilla whey
3 tablespoons coconut flour
1 tablespoon apple fiber (optional but nice; could sub with ground almonds)
1 cup almond milk
2 tablespoons vanilla essence
1 tablespoon orange peel
1/2 tablespoon stevia
1 teaspoon baking powder
1. Blend together the ingredients and bake at 170 C (338 F) for around 40 minutes in a cake pan.
2. When the cake is done, slice it in half, spread some almond butter between the top and bottom layer, and top the whole thing with sliced banana and cinnamon.
Macros per Serving (out of 8):
11g carbos (3.8g sugars)
3.2g fat (1g sat)
In my humble opinion, almonds + banana + cinnamon = deliciousness. If you’ve never tried the combination, particularly with a subtle hint of orange running through it, give this cake a shot or add those ingredients to your favorite protein cake or porridge! You could also fill this cake with chocolate or vanilla casein or, you could eat it solo if what you’re after is more of a vanillay sponge cake. Up to you really but, for my Abu Abu, almonds and banana, always :-)))