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Gluten Free Lemon Almond Cake

Things have been a little crazy here in Chambana. The college kids are back in town, and I started classes again. I have been avoiding the grocery store like the plague to avoid the college kids stocking up on food and liquor. I am hoping that after this semester my design portfolio is strong enough to get my butt into grad school – so keep your eyes out for some fun new changes around here as I actually finish the design I started (hey, the blogging part is way more fun than the writing code to make it do stuff part!).

Now, before stuff went and got six kinds of crazy, I made this cake. And it took every ounce of strength I have to not to eat the cake before I took a picture. My kitchen smelled good for 2 days. I got the idea from David Lebovitz. Almond paste in a cake. Brilliant. But my allergies were bad. It needed an even punchier flavor. Enter the lemon I bought to put in my water. Lemons and almonds go great together.

It didn’t make as much batter as it could have, so you could easily double the recipe and increase the baking time. But for me the cake was the right height for a coffee cake.

Gluten Free Lemon Almond Coffee Cake
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Recipe Type: Breakfast
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 8
This is a dense cake, but it is not dense in the way that gluten free cakes normally are. The almond paste makes this a fairly sweet cake, so it pairs well with a morning coffee.
Ingredients
  • 4 ounces almond paste
  • 1 stick butter, softened
  • 125 grams (1/2 cup + 2 tablespoons) sugar
  • 3 eggs
  • 15 grams (3 tablespoons) ground flax
  • 60 grams (1/2 cup) sweet white sorghum flour
  • 50 grams (1/4 cup) sweet white rice flour
  • 25 grams (3 tablespoons) tapioca starch
  • 1/4 teaspoon salt
  • juice (about 2-3 tablespoons) & zest from 1 medium lemon
  • 2 tablespoons lemon juice
  • 1/4 cup powdered sugar
  • 2 tablespoons milk (or non-dairy milk)
Instructions
  1. Preheat oven to 350 degrees. Grease a bundt pan.
  2. Combine flax, sorghum,rice and tapioca starch with salt and whisk to combine a homogenous flour.
  3. Cream together the almond paste and butter. I put the paddle attachment on my stand mixer and let it go on medium-high for about 5 minutes. Scrape down the sides and add in the sugar. Cream together the sugar and almond-butter mixture for about a minute or so. Remember, we are adding air so that we don’t have a too-dense cake.
  4. Add in the eggs one at a time, scraping down the sides after each addition.
  5. Mix in half the flour blend. Add in the lemon juice from your lemon (about 2 tablespoons). Mix in the rest of the flour, scraping down the sides of your bowl. Then stir in the zest from one lemon.
  6. Pour your batter into the prepared pan and bake for 35-45 minutes. A cake tester will come out clean (or with a crumb or two) when the cake is done.
  7. Whisk together the milk, powdered sugar and lemon juice and pour over warm cake. The cake will probably suck up the glaze, so if you want to see it, add more sugar to make a thicker glaze and pour it on a cooled cake. Top with slivered almonds and serve
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