Gluten free almond cake
Gâteau aux amandes sans gluten
I have been playing around with this recipe for a while, changing quantities and I finally managed to like this version which is moist and soft.
I am not necessarily pro or against gluten. I think if people have problems with it, then it should be removed from one’s diet. I removed it from my diet and ate sans gluten for a couple of months to see how my body felt. I thought since everyone talked about it, I should try it too, to get my own opinion, so I did.
Well to be real honest, I did not feel better nor worse. I had less and less carbs cravings and was less bloated but that’s basically it. So I won’t start preaching a gluten free diet or a not gluten-free one, I think that’s a personal choice. If you feel better when you don’t eat gluten, then don’t. That is my philosophy.
If you want to try a gluten free cake that is moist and light, then this is the one.
Ingredients for 6-8 people
- 6 eggs
- 190 g (6.7 oz) brown sugar
- 250 g (8.8 oz) almond flour
- 50 g (1.7 oz) gluten free flour
- 160 g (5.6 oz) melted butter
- 1/2 tsp baking powder
- 1/2 tsp bitter almond extract
In two different containers, separate the yolks from the whites. Beat the whites to a thick consistency. Mix yolks with sugar and beat until the mixture whitens and double volume. Add butter. Add flours and mix well to obtain a smooth batter. Incorporate egg whites. Add baking powder and almond extract.
Butter a round baking mold, sprinkle flour and spread the flour evenly into mold.
Pour batter in mold and cook in a pre heated oven at 350F for about 45 min or until completely cooked. Check the cake once in a while so that it doesn’t brown too fast. If it’s the case, lower the temperature.
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