ALMOND CAKE Gluten Free

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Ingredients:

  • 2½ oz or 5 tablespoons melted butter or EVOO

  • ½ cup superfine sugar
  • 2 eggs
  • 1/4 tsp almond extract
  • 1/2 cup sour cream
  • 1/2 cup almond meal
  • 1 cup Bob's Red Mill Gluten Free All-Purpose flour plus 1/2 teaspoon xanthan gum
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ cup coarsely chopped almonds

Method:

Combine ground almonds with flour, xanthan gum, baking powder, & salt; set aside. Beat eggs on high speed until foamy; add sugar slowly and beat at least 8 minutes. Add oil or melted butter  in slow stream while continuing to beat. Alternately fold in flour mixture with sour cream. Grease cake pans,  loaf pans or muffin pans; dust with granulated sugar. Spoon the cake mixture into the pans; bake 350°F for 25-40 minutes depending on size pan or until the cake is firm and lightly browned; cool for 5 minutes and invert to cooling rack. Serve with rhubarb-strawberry topping-see recipe




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