gluten free ALMOND CAKE
A refined and elegant cake, perfect for any occasion—and it's gluten-free!
A refined and elegant cake, perfect for any occasion—and it's gluten-free (you wouldn't even know it!). The subtle addition of cognac and almond essence adds to the elegance of the flavor. I love enjoying this cake with a dollop of crème fraîche, which is a very French thing to do.
note: I am using less ingredients in the video just or the demonstration but the procedure is the same.
this recipe is made for 4 to 6 serves
INGREDIENTS
125 g (4.4 oz) unsalted butter, melted
250 g (8.8 oz) ground blanched almonds
2 tbsp thick crème fraîche
2 tbsp cognac
1 tsp grated lemon zest
150 g (5.3 oz) caster sugar (plus extra for sprinkling)
2 eggs
2 egg yolks
A few drops of bitter almond essence (optional)
For the Cognac Glaze:
2 tbsp caster sugar
1 tbsp water
1 tsp cognac
METHOD:
Preheat the oven to 190°C (375°F) for conventional heat.
In a large bowl, gently whisk together the melted butter, almond flour, crème fraîche, cognac, lemon zest, and sugar until smooth and well-blended.
Add the eggs one at a time, followed by the egg yolks, ensuring each is fully incorporated before adding the next.
Grease a cake pan or porcelain dish, pour in the batter, and smooth the surface for an even finish.
Bake for 40 minutes or until the cake is golden. If you were to insert a skewer into the center it would come out clean.
In the same saucepan used to melt the butter, add 2 tablespoons of caster sugar and 1 teaspoon of water. Over medium heat, reduce to a thick syrup consistency, then turn off the heat and stir in the cognac.
Once baked, brush the top of teh cake with the cognac glaze then lightly dust the cake with powdered sugar just before serving. Serve in portions or directly from the porcelain dish with a side of crème fraîche or thick cream.
Tips:
Be mindful of cooking times; the smaller the dish, the shorter the baking time.
If using fan-forced heat, reduce the oven temperature to 170°C (340°F).
Choose your baking dish carefully. Metal ones tend to overcook the outside too quickly.
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