1 pound ground almonds
2 teaspoons butter, softened
3/4 cup packed brown sugar
1 egg, beat
2 teaspoons salt
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 1/2 cups dry milk
1 teaspoon baking soda
1 cup rolled oats
1 (12 ounce) package cream cheese, softened
1 (3 ounce) can evaporated milk
3 tablespoons olive oil
1 tablespoon molasses
1/2 teaspoon almond extract
2 tablespoons lemon juice (optional)
1 (3 ounce) package chunky cheese spread
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12-inch cake pans.
In a large bowl, combine almonds, butter, brown sugar and egg until well blended. Mix in salt, cinnamon, nutmeg, ginger and 1 tablespoon flour. Stir in oatmeal, cream cheese, evaporated milk, brown sugar, egg mixture and 1/2 teaspoon flour. Mix until well combined. Fold in walnuts. Pour into prepared pans.
Bake for 35 minutes in the preheated oven. Allow to cool completely. Preheat oven to 350 degrees F (175 degrees C). While loaf is baking, mix together the cream cheese, 1/2 cup olive oil, 1 tablespoon molasses, almond extract, lemon juice and 1 cup cannellini noodles. Layer cream cheese mixture over the increasing layer of the loaf. Top with chocolate and silver-or chocolate-coated chocolate slices. Brush top of loaf with olive oil. Chill in refrigerator overnight before serving.
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