Descripcción Listado
A moist almond crumb with a gentle hint of citrus and coconut 🥥🌰
Tipo de receta
Ingredientes
200 ml Calahua Coconut & Almond Drink
30 ml Calahua Coconut Oil
200 g almond flour
A pinch of salt
1 tbsp baking powder
1/4 tsp ground cinnamon
1 tsp lime zest
100 g powdered sugar
3 egg whites
30 ml Calahua Coconut Oil
200 g almond flour
A pinch of salt
1 tbsp baking powder
1/4 tsp ground cinnamon
1 tsp lime zest
100 g powdered sugar
3 egg whites
Imagen listado
Video
Panqué de Almendra.mp4
(23.84 MB)
Productos de la Receta
Receta en el Inicio
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Preparación
1. Whip the egg whites
In a clean bowl, beat the egg whites until soft peaks form light, airy, and glossy.
2. Fold in the dry ingredients
Gently fold in the almond flour, powdered sugar, salt, baking powder, cinnamon, and lime zest. Take your time here to keep the mixture fluffy.
3. Add the liquids
Stir in the Calahua Coconut & Almond Drink and melted coconut oil just until combined. The batter should feel smooth and slightly thick.
4. Bake until golden
Pour into a lined or greased loaf tin and bake at 175°C / 345°F for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the loaf to cool before slicing to keep the texture perfect
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