Saturday, October 8, 2016
VEGAN TOFFEE SAUCE: ORANGE AND ALMOND
It came out for the need of finding a good matching sauce to a Zucchini Cake.
We proceded in this way:
100 gr of the juice of organic orange
80 gr sugar
cook them together and bring to 108° c ( 227 F)
take it off the heat.
mix in - with a certain energy as it wont mix - 50 gr of almond butter
then put back on low fire adding 50 gr of water. Stir unti you see the first "bubbling" then remove from heat.
Cooling down the sauce gets the texture of a toffee sauce.
Perfect on a soft Zucchini cake, but.. you can tell us how you use it!