Recently, my friend Michelle Richardson came up with a very special recipe at my request. Michelle is an excellent cook with a creative way of mixing choice ingredients into beautiful and tasty new combinations. She is also the Editor-in-Chief at Eye on Life Magazine.Here is the recipe I followed:
https://eyeonlifemagazine.com/food-drink/cake-project-creating-a-high-fat-almond-flour-cake
The cake's ingredients, when I followed the recipe using a cupcake mold, included full fat whipping cream, the yolks of eggs, almond flour, baking soda, high fat butter, honey and beef gelatin as a thickener.
I found blending the ingredients using a hand held mixer especially challenging.
I myself am a rank amateur at cooking and baking. But I had Michelle's help in learning to master this recipe. My friend Julia Hanna is a vegan, and so she tried her hand at non-animal based ingredient list. Together all three of us got together in a livestream to talk through the recipe.
My cupcakes came out brown and crusty at the top, but very moist and delicious on the inside.
CAVEAT: This recipe is not for people with nut allergies, and it is not really low carb, because of the honey. Also, the recipe is not recommended for those on a no-fiber or carnivore diet, because the Almond Flour contains fiber and is not an animal product.
