My Easy Gluten-Free Almond Cake is sure to impress! If you think that using a packet mix is the fastest and easiest 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. It is deceptively simple; so quick to make that you can have it prepared by the time the oven pre-heats.
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.
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 20-30 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/confectioners’ sugar if desired.
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.
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.
In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
Please note, the nutritional information is based on this cake being cut into 8 slices. It does not include what it is served with.