Almond Cake Easy And Gluten Free Food
ALMOND CAKE - EASY AND GLUTEN-FREE
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.
Provided by Alexandra
Categories Afternoon Tea Cake Dessert Morning Tea
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 180 Degrees C (350 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.
- 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 sprinkle flaked almonds 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.
Nutrition Facts : Calories 308 kcal, Carbohydrate 38 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 152 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
ORANGE AND ALMOND CAKE (GLUTEN FREE)
Very easy to make,your kids will love it and its gluten free.I got the receipe watching a cooking show on tv.I believe it to be jewish.I have made a few changes.
Provided by Andre The Giant
Categories Dessert
Time 3h
Yield 1 CAKE, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place orange (unpeeled)in boiling water for 2 hours.Remove and allow to cool.This can be done ahead of time.
- Preheat oven to 180c.
- Break eggs into a blender.add caster sugar and blend together.
- Cut up orange (unpeeled) and place into egg mix,and blend together to a smooth consistency.
- Add the almond meal and baking powder and blend.
- Grease baking pan and dust with caster sugar.
- Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour or until top is golden brown.
- Dust with icing sugar to serve.(you can also have it with cream).
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4.9/5 (54)Calories 300 per servingTotal Time 2 hrs 20 mins
- Lightly grease a 12-cup bundt-style pan; three 8" round pans, or two 9" round pans., To make the cake: Mix together the cake mix and almond flour., In a separate bowl, beat the butter and oil together, then beat with the almond extract and half the almond flour/cake mix., Add the eggs one at a time, beating slowly just until combined after each addition., Add 1/3 of the milk at a time, alternating with 1/3 of the dry mix.
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- Preheat the oven to 325 degrees Fahrenheit. Generously grease a 9″ springform pan* and dust it with almond meal to prevent sticking.
- To make the cake: In a large bowl, combine 2 cups of the almond meal, the baking powder, baking soda, salt, and cinnamon. Whisk to blend.
- Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil, and lemon zest and whisk to blend. Pour the wet ingredients into the almond meal mixture and stir until there are just a few clumps remaining.
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- Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20 cm) springform pan with baking/greaseproof paper.
- In a large bowl (if using a hand mixer fitted with the double beaters) or in the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, egg white, caster/superfine sugar, light brown soft sugar and lemon zest.
- Whisk the eggs and sugar together on high speed for about 10 minutes until pale, fluffy and approximately tripled in volume. (Depending on the mixer you're using, it might take as long as 12-14 minutes, especially if using a hand mixer.)Tip: At the end, you should reach the “ribbon stage”, where the whipped eggs form a ribbon on top of the mixture when you lift the whisk.
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