Almond Cake!! A Gluten-Free Recipe From My Aunt Jackie and America’s Test Kitchen!

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My Aunt Jackie made this recipe recently for a group of her friends, it was a big hit and she was kind enough to share it with me. She served it with the Orange Creme Fraiche that she shared the recipe for as well.  I have modified the recipe slightly to make it completely gluten-free.

Almond Cake

1 1/2 cups plus 1/3 cup of sliced almonds, toasted

3/4 cups of gluten-free flour mix

3/4 tsp Xanthan gum

3/4 tsp salt

1/4 tsp baking powder

1/8 tsp baking soda

4 large eggs

1 1/4 cups of plus 2 tablespoons of sugar

1 tablespoon plus 1/2 tsp grated lemon peel

3/4 tsp of almond extract

5 Tablespoons of unsalted butter, melted

1/3 cup of vegetable oil

Place rack into middle position in oven.  Preheat to 300 degrees F.  Grease a nine-inch round pan and line with parchment paper.

Place 1 1/2 cups of sliced almonds, gluten-free flour, Xanthan gum, salt, baking powder and baking soda into a food processor.  Pulse 10 – 15 times until almonds are finely ground.  Remove from food processor and place in bowl.  Place eggs, 1 1/4 cup of sugar, 1 tablespoon lemon peel and almond extract in food processor.  Process for 2 minutes til pale yellow.  With processor running, pour melted butter and oil into feed chute.  Then remove the lid of the food processor, add the almond mixture and pulse til combined.  Pour batter into prepared pan.

With remaining lemon peel and sugar, mix together until well combined.  Sprinkle extra 1/3 cup of sliced almonds over cake followed by lemon peel and sugar mixture.  Place pan in oven and bake for 40 minutes, rotate pan and bake for an additional 15 minutes til tester comes out clean.  Allow to cool in pan for 15 minutes.  Then loosen edges with a paring knife and turn cake onto cooling tray and remove parchment paper.  Allow to cool fully.  Serve with Orange Creme Fraiche.

Orange Creme Fraiche

2 oranges

1 cup Creme Fraiche

2 tablespoons sugar

1/8 tsp salt

Take the zest off one orange, place in mixing bowl with Creme Fraiche, sugar and salt.  Cut the peel and pith off the two oranges and cut the fruit sections off the membranes.  Mix into the Creme Fraiche mixture and refrigerate for 1 hour before serving with cooled Almond Cake.  Enjoy.  Cheers, Michele