Easy Almond Cake
September 27, 2012
An easy almond cake you’ll want to try
September 27, 2012
We recently had some friends over for dinner, and I decided to do an experiment, serve a gluten-free almond cake.
Baked goods that are gluten-free and still delicious can be very difficult to make. They can be extremely dense and can have the taste of cardboard, not very appealing.
After a lot of reading and experimenting, I think I’ve got it. While this requires special flour, a lot of the trick is in how the ingredients are blended.
Quite versatile, almonds get used to make oils, milks and flours. Raw or roasted, they can be eaten as a snack and sprinkled in cereals or salads.
But, best of all, are the incredible desserts that can be made with them. Even the simplest of almond cakes can be over the top.
While there are hundreds of recipes out there for almond desserts — and I’ll share more of them later — this one takes the cake, so to speak. It’s incredibly moist, not too sweet and light enough to allow you to come back for seconds.
As it turns out, one of our guests called later for the recipe. She was having friends over for dinner and one guest is gluten intolerant.
I take her request as a great compliment.
As a side note for those who would like to make this cake and not go the gluten-free route, just substitute ½ cup of flour for the xanthan gum and gluten-free flour. Your cake will be equally delicious.
Easy almond cake
13 tablespoons of sweet cream butter, softened
1-¼ cups almonds
1 cup sugar
3 extra large eggs at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon baking powder
½ cup all gluten free flour
¼ teaspoon of xanthan gum
½ teaspoon salt
Confectioners' sugar to dust top of cake
Pre-heat your oven to 350°. Grease and flour a 9-inch spring-form cake pan, shaking excess flour out and then line the bottom with parchment or waxed paper.
Place the almonds in your food processor with the metal blade. Grind the almonds until they’re the consistency of a coarse meal.
Using a mixer’s paddle attachment, on medium speed beat the butter until light and fluffy, then add the sugar and beat again until light and fluffy, scraping down the bowl every once in a while. Beat in the eggs one at a time and then the extracts. Again beating all the while. The extra beating creates air bubbles to lighten the cake. Sift together the salt, baking powder, xanthan gum and flour and add to the butter and egg mixture until well blended. Then add the almond meal and beat until well blended and then pour the batter into the prepared cake pan.
Bake for approximately 40 minutes. With a toothpick test the center of the cake and when it comes out clean the cake is done. Take the cake out of the oven and let cool completely before unmolding. Dust with confectioners' sugar and maybe some slivered almonds.
bkhuddleston · October 18, 2012 at 9:04 pm
Ellen, I plan to make this delicious cake this weekend. I'll let you know how it is. Hopefully half as yummy as yours. I love the new website! Good work!! Betty