There's often one recipe a person is 'known' for. For me, it used to be chocolate chip cookies. But, in recent years, my quest to bake gluten and dairy free fare has led me away from my beloved bikkies to this cake, which has become my namesake. Relatives have been known to see me at a gathering and ask 'Did you bring an almond cake?' before saying hello.
So, here it is: a gluten and dairy free almond cake. Delicious enough to serve to your gluten and dairy loving friends, and those with gluten and dairy allergies and intolerances alike. Enjoy.
Ingredients:
150g dairy free spread (like Nuttelex)
1 cup raw castor sugar
3 eggs
¾ teaspoon almond extract
1 ½ cups plain gluten free flour
3 teaspoons gluten free baking powder
70g almond meal
¾ cup rice milk
Using a bit of extra dairy free spread, grease a 20 – 24 cm cake tin. Sprinkle a little gluten free flour in the tin and shake it around until the whole tin is covered in a thin layer of flour.
Greasing the tin.
A greased and floured tin.
Preheat your oven to 160 degrees celsius.
1. In a large bowl, cream together the dairy free spread and raw castor sugar.
2. Add the eggs and almond extract and beat well.
Mixing the eggs into the dairy free spread and sugar mixture.
3. In a separate bowl, whisk together the flour, baking powder and almond meal.
4. Using a spoon or spatula, stir 1/3 of the flour mixture into the large bowl. Then add 1/3 of the rice milk. Continue to add the flour and rice milk alternately, stirring well after each addition.
Mixing the flour and rice milk in alternately.
5. Pour cake into tin, smoothing the top.
6. Bake in the oven for 50-60 minutes. The cake is cooked if it springs back when you lightly press the centre, or when a skewer or knife inserted into the cake comes out clean.
7. When cool, enjoy as is or dust with a little gluten free icing sugar.
Gluten and dairy free almond cake ready to enjoy.
