gluten free almond cake
A gluten free friendly cake that does not compromise on texture or taste.
A dense cake with the slight crunch of almonds, it uses potato starch in the batter instead of wheat flour. Add a little citrus zest for additional flavor.


Ingredients
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3 eggs
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125 grams butter (at room temperature or softened in the microwave)
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200 grams sugar
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250 grams potato starch
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50 grams almonds
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2 teaspoons baking powder
Method
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Preheat oven to 180 degrees Celsius.
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Grease a small bundt cake pan with margarine and sprinkle with flour. Set aside.
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Separate the yolks from the whites. Whisk the egg whites until they are firm and set aside.
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Whisk the butter well with the sugar until obtaining a very soft cream.
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Add the potato starch, the egg yolks, the almonds, and the baking powder. Beat until the dough gets soft.
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Add this dough to the egg whites and roll gently, without stirring, rolling from bottom to top.
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Place the dough in the mold and bake for about 30 minutes. Remove from the oven and unmold.