Gluten-Free Almond Cake
You can never have too many dessert recipes, so give Gluten-Free Almond Cake a try. This recipe serves 6. For $1.52 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 413 calories, 9g of protein, and 30g of fat. 1688 people were glad they tried this recipe. It is brought to you by Food and Wine. Head to the store and pick up cornstarch, almonds, baking powder, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 1 hour. With a spoonacular score of 51%, this dish is solid. If you like this recipe, you might also like recipes such as Gluten Free Almond Coconut Cake, Orange Almond Cake (gluten-free), and Gluten-Free Pear and Almond Cake.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
9 ounces pure almond paste
1/3 cup sliced almonds
1 1/4 teaspoons baking powder
3 1/2 tablespoons cornstarch, sifted
2 large egg whites
2 large eggs
1 1/2 tablespoons granulated sugar
Sweetened whipped cream, for serving
6 tablespoons unsalted butter, melted and cooled slightly
Equipment:
oven
baking paper
cake form
bowl
hand mixer
spatula
frying pan
Cooking instruction summary:
Preheat the oven to 350. Spray an 8-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper. In the bowl of a standing mixer fitted with the paddle attachment, beat the almond paste with 1 of the eggs until smooth. Add the remaining egg and beat until thick and pale, about 5 minutes. Add the melted butter, cornstarch and baking powder and beat until incorporated. Scrape the almond mixture into a large bowl. In another large bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until opaque and foamy. Gradually beat in the granulated sugar at high speed and continue beating until medium-stiff peaks form, about 3 minutes longer. Using a rubber spatula, gently fold the egg whites into the almond mixture until no streaks remain. Scrape the batter into the prepared pan and sprinkle the sliced almonds on top. Bake the cake for about 35 minutes, until lightly browned and firm. Let cool completely. Unmold the cake and peel off the parchment paper. Transfer the cake to a serving platter, right side up. Dust with confectioners sugar, cut into wedges and serve with whipped cream.
Step by step:
1. Preheat the oven to 35
2. Spray an 8-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper. In the bowl of a standing mixer fitted with the paddle attachment, beat the almond paste with 1 of the eggs until smooth.
3. Add the remaining egg and beat until thick and pale, about 5 minutes.
4. Add the melted butter, cornstarch and baking powder and beat until incorporated. Scrape the almond mixture into a large bowl.
5. In another large bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until opaque and foamy. Gradually beat in the granulated sugar at high speed and continue beating until medium-stiff peaks form, about 3 minutes longer.
6. Using a rubber spatula, gently fold the egg whites into the almond mixture until no streaks remain. Scrape the batter into the prepared pan and sprinkle the sliced almonds on top.
7. Bake the cake for about 35 minutes, until lightly browned and firm.
8. Let cool completely.
9. Unmold the cake and peel off the parchment paper.
10. Transfer the cake to a serving platter, right side up. Dust with confectioners sugar, cut into wedges and serve with whipped cream.
Nutrition Information:
covered percent of daily need
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