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Veronica Lavenia
Course Baking, Cake, Dessert
Cuisine Italian, Sicilian
Servings 8 to 10 servings


  • 300 g 9 oz whole almonds, chopped
  • 150 g 11 oz white Farro flour, sifted
  • 15 g ½ oz organic baking powder
  • 8 tbsp coconut sugar
  • 3 large eggs beaten
  • 4 tbsp extra virgin olive or 8 tbsp cold pressed sunflower oil


  • Preheat the oven to 180°C (350°F/gas 4).
  • In a blender, finely chop the almonds. Add the Farro flour, baking powder, coconut sugar and beaten eggs. Mix the ingredients until the dough is creamy.
  • Grease a cake mold with olive oil, and pour in the dough.
  • Bake for 45–50 minutes until golden.