Algaroba Cake

What I love about the fall and winter seasons is that the sweet taste actually helps to balance Vata Dosha. And yes—I fully admit I use that fact as an excuse to indulge a little more and dive into a full-on baking frenzy. My kitchen currently looks far less like a space of sadhana and much more like creative chaos. And even though I know I’ll have to add an extra gym session this week to keep up with my sweet tooth, I’m in full cocoon mode and couldn’t resist sharing this Algaroba Cake with you.

I’ve already written plenty about the humble ingredient Algaroba in one of my other recipes. Here, it replaces chocolate—and it feels wonderfully Mallorquín to me, perfectly aligned with the Ayurvedic principle of Deha: adapting foods, rhythms, and rituals to the place where you live. Algaroba is rich in minerals and comes with far fewer side effects than its royal cousin, chocolate, which—if overindulged—tends to clog the srotas, the subtle channels of the body. No offense to chocolate (God forbid!), but Algaroba is a beautiful alternative, and I especially love its warm, malty flavor.

So, without further ado, here comes the recipe. Let me know if you try it, and feel free to bring it to your cozy winter gatherings and festive hibernation rituals. I’m sure it will delight even the most conscious foodie or yogini at your table.

Preparation

1. Separate the egg yolks from the egg whites. In a large bowl, whisk the yolks together with the milk and maple syrup. Add the olive oil, mixing well until you reach a smooth batter.

2. Incorporate the dry ingredients: Add the gluten-free flour, along with the sifted baking powder and ground cinnamon and cardamom, and mix to combine. Then add the algaroba powder and mix thoroughly until the batter is smooth.

3. Beat the egg whites with a pinch of salt until stiff. Gently but quickly fold them into the batter, preferably using a spatula.

4. Now fold in the roughly chopped nuts.

5. Grease a baking tin with coconut or olive oil, drape the tin with a baking sheet and pour in the batter.

6. Bake at 180°C (no fan function) for about 35 minutes. At 25 minutes check with a wooden skewer to see if the cake is done—baking time may vary depending on your oven.

7. Remove the cake from the oven, allow it to cool down completely and demold.

8. For the topping mix the cream till fluffy and light. Add the yogurt and sugar if using.

9. Important only spread the cream on the cake once it is cooled down completely. use a spatula to form some uneven structure, place chopped nuts and seasonal fruits and edible flowers to serve and wow your guests.

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Zutaten

Menge: 8 servings
Zeit: 50 Minuten

• 3 organic eggs

• 150 ml plant based milk

• 120 ml olive oil

• 120 ml maple syrup

• 60 gr gluten-free flour (such as rice flour, oats, etc.)

• 60 gr carob flour

• 1 teaspoon gluten-free baking powder

• ½ teaspoon ground cinnamon

• ½ teaspoon ground cardamom

• Zest of one organic orange

• ½ cup roughly chopped nuts (walnuts, hazelnuts, dried figs, etc.)

Ingredients for the topping:

• 250 ml cream

• 60 g double cream yoghurt (greek yogurt)

• 45 ml soft brown sugar (optional)

To serve:
Extra figs or persimmon and a drizzle of honey/maple syrup