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Gluten-free almond cake

Prep Time:

20 Minutes

Cook Time:

20 Minutes

Serves:

4 Servings

Level:

Beginner

About the Recipe

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

Ingredients

  • 3 eggs

  • 125 grams of butter (at room temperature or softened in the microwave)

  • 200 grams sugar

  • 250 grams of potato starch

  • 50 grams almonds

  • 2 teaspoons baking powder

  • Preheat oven to 180 degrees Celsius.

  • Grease a small bundt cake pan with margarine and sprinkle with flour. Set aside.

  • Separate the yolks from the whites. Whisk the egg whites until they are firm and set aside.

  • Whisk the butter well with the sugar until obtaining a very soft cream.

  • Add the potato starch, the egg yolks, the almonds, and the baking powder. Beat until the dough gets soft.

  • Add this dough to the egg whites and roll gently, without stirring, rolling from bottom to top.

  • Place the dough in the Mold and bake for about 30 minutes. Remove from the oven and un-mold

Preparation

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