Fantastic Almond Cake
· 5 Tbs. unsalted butter
· 1 1/4 cups Almond Flour
· 1/2 cup plus 1 Tbs. sugar
· 1 Tbs. cornstarch
· 1/2 tsp. gluten-free baking powder
· 3 large eggs
· 2 tsp. gluten-free almond or vanilla extract
Lightly oil an 8-inch cake pan. Line base of pan with a circle of parchment paper or waxed
paper and coat with vegetable oil.
Preheat oven to 375 degrees.
Melt butter and let cool.
Combine almond flour and sugar.
Mix French Bread Mix with cornstarch and baking powder.
In a medium bowl, beat 1 egg with almond and sugar mixture on low speed until blended, then at high speed for 2 min.
Add remaining eggs, one at a time, beating on high 3 min. after each addition. Add vanilla and beat.
Sprinkle French Bread mixture over the top and fold in gently.
Add butter in slow and steady stream and fold gently.
Pour into pan and bake 25-30 min. or until cake pulls away from the sides of the pan and tester comes out clean.
Turn onto wire rack and cool.
Remove paper and wrap in plastic wrap.
Will keep 4 days or may be frozen.
Serve with fruit puree or chocolate glaze or dust with powdered sugar.