This cake is the best way to finish a special lunch or dinner, it is a classic of Spanish gastronomy now with the extra touch that gives the properties and nutrients of amaranth. INGREDIENTS: 6 large eggs 1 cup white or brown sugar 1 cup almond flour 1 cup amaranth flour* 1/3 tablespoon pure vanilla extract  1 lemon zest 1/6 tablespoon cinnamon ¼ cup sugar powdered (for decoration) Strawberries or red fruits (for decoration) *simply put the popped amaranth from your Amaranthy bag into the blender to make the flour. PROCEDURE: Preheat oven to 360 F. Grease and flour lightly the pan. Blend the amaranth into flour. Grind the almonds in a food processor into small portions until you reach...

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