 |
 |
 |
 |
 |
 |
Health Resources |
|
Field-Fresh Recipes |
|
Gluten-Free Recipes |
|
Bulk Recipes |
|
Education at the Co-op |
|
Co-op Calendar |
|
This is Living Naturally |
|
View printable version of this recipe View all Gluten-Free Recipes Gluten-Free Pantry’s Fantastic Almond Cake 5 Tbsp. unsalted butter 1 ¼ C. almond flour ½ C. plus 1 Tbsp. sugar 3 Tbsp. Gluten-Free Pantry French Bread Pizza Mix 1 Tbsp. cornstarch ½ tsp. gluten-free baking powder 3 large eggs 2 tsp. gluten-free almond or vanilla extract Spray an 8-inch round cake pan with vegetable spray or grease with additional butter. Line base of pan with a circle of parchment paper or waxed paper and coat with vegetable spray or butter. Preheat oven to 375 degrees. Melt the butter and let cool. Combine almond flour and sugar. Combine French Bread Pizza Mix, cornstarch, and baking powder. In a medium bowl, beat 1 egg with almond and sugar mixture at low speed until blended and then at high speed for 2 min. Add remaining eggs, one at a time, beating at high speed for 3 min. after each addition. Add vanilla and beat. Sprinkle “flour” mixture over the top and fold in gently. Add the butter in slowly, steady stream and fold gently. Transfer batter immediately to prepared pan. Bake 25-30 min. or until cake pulls away from the pan and cake tester comes out clean. Turn pan onto a wire rack. Gently remove paper from cake. Cool and wrap in plastic wrap. Will keep 4 days on counter or can be frozen. Serve with fruit puree, chocolate glaze or dusted with powdered sugar. |
