Easy Sous Vide Cinnamon Almond Cake
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
Pro-level cooking techniques made simple.
Ingredients for 4
2/3 c/ 65 g almond meal
2 Tablespoons / 20 g granulated sugar/xylitol/monk fruit sweetener/erythritol
1 teaspoon/ 4 g baking powder
1/2 teaspoon / 1 g ground cinnamon
1/8 teaspoon / .5 g cream of tartar
1 large egg
2 Tablespoons water
2 Tablespoons melted butter
1/4 teaspoon vanilla extract
Extra equipment: 4 1/2c/125 ml canning jars + oil/butter for greasing
1/4 c/ 60 ml heavy/single cream
1/4 c/2 oz/~60 g cream cheese or Neufchatel
1 teaspoon fine sugar or sugar substitute
Set your Anova Precision Cooker to 185ºF/85ºC.
Combine all dry ingredients and blend well with a fork.
Add wet ingredients and mix well until mixture is smooth.
On a flat work surface, grease your jars with cooking spray, butter, or oil.
Distribute the batter evenly between the four jars,
Attach lids, closing only to fingertip tightness.
Submerge the jars in the bath for 2 hours.
Lemony Cream Cheese Frosting
Zest 1 lemon and set aside that zest.
Cut the lemon in half and juice into a small bowl.
Combine cream, cream cheese, lemon juice, and 1 teaspoon of sugar or sugar substitute in a small bowl and whisk until smooth.
Remove the jars from the bath.
Either enjoy straight from the jar with a dollop of frosting (or not!) and lemon zest garnish, or slide a knife around the edge of the jar and invert on a small plate.
Drizzle with frosting and garnish with lemon zest. Enjoy!