My Easy Gluten-Free Almond Cake is sure to impress! If you think that using a packet mix is the fastest way to make a cake, this recipe will absolutely change your mind. This is one of the easiest cake recipes ever, and it produces amazing results with a delicious almond flavour. It is deceptively simple - so quick to make that you can have it prepared by the time the oven pre-heats.
3tablespoon(60 ml) flaked almondsSee Notes 4 and 5
a dusting of icing/powdered sugar - to serve
Instructions
Preheat oven to 180 Degrees C (355 F).
Lightly grease a 20 cm (8-inch spring-form) cake pan and line the base with non-stick baking paper.
Melt the butter in a small saucepan or microwave in a glass bowl. Set aside to cool for 10 minutes.
Using a stand mixer, a handheld electric mixer or a whisk, beat the eggs and butter together in a bowl. You can use the same bowl if you microwaved the butter.
Add flour, sugar and almond extract and mix well.
Pour the batter into the prepared cake pan, spread it evenly,and sprinkleflakedalmonds over the top. Bake for 25-30 minutes or until a toothpick, placed into the centre of the cake, comes out clean.
Allow the cake to cool completely in the tin. Transfer to a serving dish and dust with icing/powdered sugar if desired. Serve with whipped cream and berries.
Video
Notes
Eggs: if you forget to remove your eggs from the fridge, you can bring them to room temperature by placing them in a bowl of warm water for 2 minutes. Just ensure that the water is not too hot or you will partially cook the eggs.
Flour: we use a commercial all-purpose flour, made from a blend of naturally occurring gluten-free flours. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. Not all gluten-free flour blends are equal. It may take trial and error to find one which you like.
Almondextract: if you are not overly fond of a definite almond flavour, I suggest that you use half the amount of almond extract specified in the recipe.
Flaked almonds: are finely sliced blanched almonds. They differ from sliced almonds which are almonds with the skin on and thicker sliced. You could, however, use them if you can’t find flaked.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Serving: serves 6-8, depending on how big you like the slices to be and what the cake is served with. We find the cake serves 8 when served alongside berries and whipped cream.
Storage: like many gluten-free baking recipes, the cake is best on the day it is baked. However, it will keep for up to 3 days in a cool, dry location. If you prefer to freeze it, allow it to cool completely, and then wrap it twice in clingfilm to ensure it doesn't suffer from freezer burn. The cake can be frozen for up to 3 months.