Recipe for Gluten Free Almond Cake
Thank you to the Editors at America's Test Kitchen for letting me share this delightful recipe for Gluten Free Almond Cake from the How can it be Gluten Free cookbook.
I was standing in my kitchen with one cup of ATK Gluten Free Flour Blend from the The How Can It Be Gluten Free Cookbook and wandering what to make. I flipped through the cookbook (which I have turned to over and over again for great recipes) and the recipe for Almond Cake caught my attention.
I love the flavor of almonds and had some raw almonds leftover from making party mix for the Super Bowl, so this recipe seemed perfect to use up my leftovers. Gluten free food is expensive so I try not to waste anything.
My intentions were to whip up a treat by using some leftovers. What I got was a new favorite cake. It was so good that my Gluten Free College student requested that I make two of them and frost them together with cream cheese frosting for her birthday cake.
This cake is SO easy and so yummy! Another one of those cakes that is so good you would never guess it is also gluten and dairy free. My daughter thought it tasted like the Danish Kringles that we used to buy at Christmas.
I think this cake has Easter Sunday written all over it.
Recipe for Gluten Free Almond Cake
SERVES: 8 to 10
TIME: 1 hour and 15 minutes
- 1 1/2 cups plus 1/3 cup blanched sliced almonds, toasted
- 4 1/2 ounces (1 cup) ATK Gluten Free Flour Blend
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
- 4 large eggs
- 7 ounces (1 cup) plus 2 Tablespoons sugar
- 1 Tablespoon plus ½ teaspoon grated lemon zest (2 lemons)
- 1 teaspoon almond extract
- 4 Tablespoons unsalted butter, melted (use Earth Balance for dairy free)
- 4 Tablespoons vegetable oil
Flour substitution: You can substitute the ATK Gluten Free Flour blend with 4 ½ ounces (1/2 cup plus 1/3 cup) King Arthur Flour Multipurpose Flour, Gluten Free
NOTE: I made my dairy free by using Earth Balance. I also used whole raw almonds because that is what I had on hand. I was also lazy and did not toast my almonds.
Adjust oven rack to middle position and heat oven to 300 degrees. Grease and flour 9-inch round cake pan and line bottom with parchment paper. Pulse 1 ½ cups almonds, GF flour blend, salt, baking powder, and baking soda in food processor until almonds are finely ground, 10 to 15 pulses: transfer to bowl.
Place eggs, 1 cup sugar, 1 Tablespoon zest and almond extract in now-empty food processor and process for 2 minutes. With processor running, add melted butter, followed by oil, in steady stream, until incorporated. Add almond-flour mixture and pulse until fully combined, 4 to 5 pulses.
Scrape batter into prepared pan, smooth top, and sprinkle with remaining 1/3 cup almonds. Using fingers, combine remaining 2 Tablespoons sugar and remaining ½ teaspoon lemon zest into bowl until fragrant, then sprinkle over top.
Bake until center of cake is set and toothpick inserted into center comes out clean, 55 to 65 minutes, rotating pan after 40 minutes. Let cake cool in pan on wire rack for 15 minutes. Run knife around edge of cake to loosen. Remove cake from pan, discard parchment, and let cool completely on rack, about 1½ hours. Serve.
Hope you enjoy this recipe as much as we did! I will be sure and post some photos of the birthday cake version once I make it. My daughter's birthday is February 28th! Yes, she is a leap day baby.
Our family uses ATK recipes all the time and we are thrilled to know about the GF cookbook. Just curious if these recipes work without the milk powder.
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