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Name: Gluten Free Almond Cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour; 1 teaspoon xanthan gum; 1 1/2 cups almond flour; 1 1/2 cups granulated sugar; 1/2 cup (8 tablespoons) unsalted butter softened; 2 tablespoons vegetable oil; 1 teaspoon salt; 2 teaspoons baking powder; 2 teaspoons gluten-free vanilla extract; 1/2 teaspoon almond extract or 1 drop bitter almond oil; 4 large eggs; 2/3 cup milk at room temperature; GLAZE; 1 cup confectioners' sugar; 1/8 to 1/4 teaspoon almond extract or 1 drop bitter al; 2 to 3 tablespoons heavy cream

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INGREDIENTS

1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
1 teaspoon xanthan gum
1 1/2 cups almond flour
1 1/2 cups granulated sugar
1/2 cup (8 tablespoons) unsalted butter ; softened
2 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons gluten-free vanilla extract
1/2 teaspoon almond extract or 1 drop bitter almond oil
4 large eggs
2/3 cup milk at room temperature
GLAZE
1 cup confectioners' sugar
1/8 to 1/4 teaspoon almond extract or 1 drop bitter al
2 to 3 tablespoons heavy cream

INSTRUCTIONS

Preheat the oven to 325°F.

To make the cake: In a medium bowl, whisk together the flours and xanthan gum.

In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder, and vanilla and almond extracts until smooth and fluffy. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.

Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly.

Gently stir in the milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more, and gently beat for 1 minute. Thoroughly grease a standard-size Bundt pan. Scoop the batter into the prepared pan.

Bake the cake for 50 to 60 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean. The finished cake's internal temperature should be 210°F or higher.

Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely.

To make the glaze: Whisk the glaze ingredients together and drizzle over the cooled cake.

NOTES

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Gluten Free Almond Cake

1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
1 teaspoon xanthan gum
1 1/2 cups almond flour
1 1/2 cups granulated sugar
1/2 cup (8 tablespoons) unsalted butter softened
2 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons gluten-free vanilla extract
1/2 teaspoon almond extract or 1 drop bitter almond oil
4 large eggs
2/3 cup milk at room temperature
 GLAZE
1 cup confectioners' sugar
1/8 to 1/4 teaspoon almond extract or 1 drop bitter al
2 to 3 tablespoons heavy cream

Preheat the oven to 325°F.

To make the cake: In a medium bowl, whisk together the flours and xanthan gum.

Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly.

Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely.

To make the glaze: Whisk the glaze ingredients together and drizzle over the cooled cake.

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Nutrition

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Serving Size: 1 (1377g)
Recipe Makes: 1

Calories: 3515
Calories from Fat: 1644 (47%)

Amt Per Serving		% DV

	Total Fat 182.6g	244 %
	Saturated Fat 49.9g	249 %
	Monounsaturated Fat 85.3g
	Polyunsanturated Fat 30.6g
Cholesterol 1833.1mg		564 %
Sodium 949mg		33 %
Potassium 2235.5mg		59 %
Total Carbohydrate 411.7g		121 %
	Dietary Fiber 17.6g	70 %
	Sugars, other 394.2g
Protein 91.5g		131 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3515

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