A couple weeks before my niece turned two months, I knew that I wanted to bake an almond cake to celebrate. Ever since quarantine began, everyone had turned to baking or cooking as a past time, and many of the essential ingredients were out of stock. Almond flour was one of them. Luckily, natural almonds were in stock and that got me super excited to try making almond flour at home.
The process is easy and does not take a lot of time. Even better, I had an air tight container full of the almond flour in the freezer for the next two months. After using my homemade almond flour, I noticed that the cake definitely had a nuttier and more prominent almond flavor. I loved that I could taste the difference immediately from store bought ones, and it's what makes this such a good recipe to have in your back pocket.
Ingredients
12 oz raw almonds
2 cups water
Directions
Fill a medium sized pot with the 2 cups of water and bring to a boil.
Once boiling, add the almonds and let sit for 1-2 minutes. Once the almonds get wrinkly, remove from the heat and drain the water. Rinse the almonds with cold water.
Preheat the oven to 250 F (121 C).
Remove the skin by hand and place on a baking tray. Transfer into the oven and bake for 1 hour. The almonds will start to lose its moisture which will make it easier to pulse in a food processor.
Remove from the oven and let cool for 15 minutes. Once cooled, add about 1 cup into a food processor and pulse for 50-60 seconds. Scrape down the sides and bottom every 10 seconds. Repeat until all whole almonds have been processed.
Additional Notes
I was in a rush to have the almond flour ready the day of which is why I baked them in the oven to release its moisture. Another way is leaving the almonds on a baking tray with paper towels to dry overnight.
This can be kept in an air tight container in the freezer for 1 year.
12 ounces of raw almonds results in about 3 cups of almond flour.
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