Breakfast oat and almond sponge cake

Cake for breakfast! Why not? Simple, quick, filling and delicious.

This sponge cake is balanced in macronutrients, has no sugar (replaced with a bit of honey), made with a great source of good fat (almonds) and with oat flour. Why oat?

There are many benefits in eating #oat. One of the most interesting is that when you eat cooked oat, since it is rich in soluble fibres, you slow down the entry of carbohydrates into the blood, thus lowering the glycaemic response. Your body will enjoy this benefit through #satiety, #mentalclarity, #guthealth, and physical fitness. Furthermore, oat is loaded with important vitamins, minerals, and antioxidant plant compounds. Oat is among the most nutrient-dense food you can eat.

Starting the day with the right foot 😉

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Ingredients:

5 eggs

1 tbsp honey

20 gr almond flour

75 gr oat flour

Beat the eggs with honey very well: air needs to be incorporate in the eggs, as there is no raising agents and this air will give the strenght to rise and stay fluffy. You is good once the eggs are pale and you can see thiny bubbles in the batter.

Carefully, add the flours with the help of a spatula. You wont to be fast, but gentle: you must keep the air in the batter.

Transfer in a cake pan: if it is not a silicone one, cover it with oven proof paper, or brush with some oil or butter and dust with some flour.

I used a 26 cm diameter cake pan, thus my cake is not tall.

Fan oven 180°C about 20 minutes.

Remove from the cake pan immediatly and let it coll on a grill (if possible).