Almond Sponge Cake (gluten-free)

Flour-free Almond sponge cake

Flour-free Almond sponge cake

I did lots of baking at the weekend and I think this is possibly the first flour-free, gluten-free cake that I’ve baked. One bowl (almost), 5/6 ingredients.

Ingredients

  • 100g/3.5oz unsalted butter, melted, plus extra butter for greasing
  • 200g/7oz golden caster sugar
  • 4 large eggs
  • 200g/7oz ground almonds
  • 1tsp almond essence
  • Optional – flaked almonds, 2tbsp apricot jam and fresh berries or dried fruits and nuts.

Method

  • Preheat the oven to 180C (fan 160C/350F/gas mark 4).
  • Grease a 20cm/8″ tin (you need a tall/deepish one) and line the bottom with baking paper. (Instead I used a liner, so useful and easier than cutting greaseproof paper.)
  • In a large bowl, beat the sugar and eggs together, using an electric hand whisk at medium-high speed, until they double in volume.
  • Whisk in the melted butter (20seconds in the microwave should do it) and then the ground almonds and the almond essence.
  • Spoon the mixture into the lined sponge tin and bake in the preheated oven for 30-45minutes before turning out onto a wire rack and removing the paper.  Allow to cool.  (Before baking I topped with a handful of flaked almonds).
  • Optional – to decorate, simply heat the apricot jam in a small pan then spread it lightly on top of the cake.  You can add some fresh berries or dried fruits and nuts.
  • This cake is best eaten after a couple of days – and keep it in a cake tin, not in the fridge.

Taken from ‘Home Bake’, Eric Lanlard.

My method

I use a digital scale so my ‘one bowl (almost)’ method works well.  I weigh the butter and melt in the microwave in a separate bowl.  Weigh the sugar, add the eggs and whisk, add the melted butter, reset to ‘0’ then add the ground almonds and teaspoon of almond extract. Simples!  Oh, I used normal caster sugar too.

Verdict

It smelt wonderful as it baked in the oven.  You do have to kinda watch this one.  Mine was in for the full 45 minutes and I did the ‘clean knife’ test to double check it was cooked.  I was disappointed that it did sink quite a bit, didn’t make a difference to the taste really though.  It didn’t last one day in my house – seconds were had so it was G-O-N-E!  There are several gluten-free/flour-free recipes in Home Bake, sometimes its good just to be adventurous too!

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