Gluten-Free Almond Cake Recipe

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Gluten-free almond cake really goes well with a nice layer of lavender honey. Get a great gluten-free almond cake recipe with help from an experienced chef and instructor in this free video clip.

Part of the Video Series: Gluten-Free Goodies & More
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Video Transcript

Alright, so, let them make cake, everyone. Hey, it's Chef Jen here in Frisco, Texas at the CTE Center, your culinary arts instructor. So, I've got this really cool recipe and I have to say, I'm really proud of it. It is a almond cake with lavender honey. that sounds like a whole bunch of funky things all going on the same time. But just wait till you hear what all this cake has in it. So few ingredients and turns out as a beautiful product. It is a gluten-free cake, alright, we're still on our gluten-free kick. So, what we have here, I've separated four eggs, I've got four egg yolks in here. I know, you can't tell, I kind of broke one a little bit. But we've got four eggs, an egg, egg yolk is in here. I have my four four whites in my mixer, back, behind me, we'll get to that in a second. To our four egg yolks, we're going to add a half a cup of honey, I have a teaspoon of vanilla extract, that's going down in there. And we're going to add a half a teaspoon of baking soda, baking soda, you know, like Minnesota. I don't know why I always do that, every time I say, baking soda, I always think, Minnesota. Alright, that goes in there and a little pinch of salt. Let's mix this altogether and what in the world is going to hold this bad boy together? Well, we're going to use almond meal. Now, you can certainly buy almond meal and almond flour at the grocery store. And in fact, most grocery stores now, carry it over in the healthy food section. I just had almonds at home and put them in the food processor, and I ground them up myself. And that is a nice texture, it's a little coarser than almond flour. But like really like the texture and the flavor that it gives the cake, it gives it a little more body. So, to that, we're going to add one and three-quarters cup ooh, hello, hang on there, you're going in a second. A little bit more to top that off. And three-quarters, here is one quarter, two quarters and three quarters. Your cake will be a little smoother when you use almond flour. And like I said, I just really, really like the texture this cake gets, when you use almonds that you've ground yourself, plus it's cheaper. Alright, so we have a pretty thick mixture here. Got all that in there, looks nice, oh, my goodness, that smells so good, that honey and that lavender and those, the nuttiness of the almonds, that's just nice. Alright, so remember in the beginning, I had the four egg yolks in here, and I had the four egg whites in my mixer. I have beaten those egg whites to soft peaks, and I'm going gently fold them into my batter here. This is what's going to make the cake nice and light and fluffy. You just got to be really careful, you've worked hard enough, that you have to beat your egg whites for a couple of minutes to get them to soft peaks. So, if you over beat and over fold these in here, you're going to end up with a flatter cake. Alright, so we're going to gently fold all this good stuff together, oh, that looks nice. And into our pan it goes. I have my oven preheated to 350 degrees, I'm going to bake this in there for about 15 to 20 minutes. It doesn't take long at all, it will rise up nice and tall. End up being about, about an inch tall in height, it's not a super tall cake. But boy, is to flavorful. Alright, so when it comes out of the oven, it'll look like this. Well, it wont' have a missing piece, I promise, I won't sneak into your kitchen and take your cake. Loosen it up from the pan, this why that spring form is so nice. Give it a little wedge cut, it will be slightly sticky on the bottom. And for serving, I chose blueberries. We've got a few fresh blueberries here, on top of the cake with a little blueberry sauce. That was simply made by reducing some blueberries with a little agave nectar for sweetness. And drizzled on top with a little lavender as a garnish. So, this has been Chef Jen, telling you to eat your cake and enjoy it. Alright, coming to you from the CTE Center in Frisco, thanks.

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