When I post anything on Instagram that has "Gluten free" in the description I usually get quite a few asks on the recipe, this gluten free almond cake was no exception. While I am not a professional recipe tester, I have found an awesome gluten free mix that I can't brag enough about. It's actually from the Huckleberry Cookbook by author Zoe Nathan. I make this in advance and just substitute it for when a recipe calls for regular or cake flour.
Gluten free flour mix from Huckleberry Cookbook
2 ¾ cups brown rice flour
1 ¾ cups oat flour
1 ¾ cups potato starch
½ cup cornmeal
Almond Cake Ingredients (adapted from Everyday Italian by Giada De Laurentiis)
1/2 cup fine yellow cornmeal
1/2 cup gluten free flour mix from Huckleberry Cookbook
1 tsp baking powder
1 stick (4 ounces or 1/2 cup) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1 1/4 cups confectioners' (powdered sugar) sugar, plus more for dusting
1/2 tsp pure vanilla extract
2 eggs
4 egg yolks
1/4 cup sour cream
Raw almond slices
Directions
Preheat oven to 350 degrees F.
Grease an 8-inch round cake pan with vegetable spray or butter and flour the cake pan.
In a medium bowl, whisk together the cornmeal, gluten-free flour and baking powder and set aside.
Using a stand mixer with a paddle attachment, I have a KitchenAid, or you can use a hand-mixer, beat the butter and almond paste on high speed until smooth, takes up to 5 minutes. Reduce speed to low and slowly add powdered sugar also called confectioners sugar. Mix until thoroughly combined till it's light and fluffy. Increase speed to high and add the vanilla extract, whole eggs and egg yolks. Add the eggs 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
Pour the batter into the prepared cake pan and smooth the surface with a spatula. I added sliced almonds on top to give the take even more texture. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar if you'd like. Looks fine without it too.
I polled my Instagram followers on what topping to put on the cake and well Cardamom Whipped Cream won. I basically whipped up some heavy whipping cream and added some cardamom, a sprinkle of sugar and a dash of vanilla extract until i liked the tasted. It was the perfect compliment to this cake.
Enjoy.
