Almond cake: Sbrisolona Gluten Free
The gluten-free almond cake is an incredibly easy recipe to make, perfect for anyone looking to whip up a delicious dessert with minimal effort.
Servings: 8 people
Ingredients
- 1 cup whole unpeeled almonds
- ¾ cup fine cornmeal
- 1 egg yolk
- ½ cup butter
- 1 lemon zest
- 1 vanilla bean or 1 tsp vanilla extract
- ½ cup powdered sugar
- 1 pinch salt
Instructions
- Coarsely grind the almonds with the sugar in a food processor. Pulse them in short bursts; refrain from running the food processor continuously because overheated almonds release oil making it bitter.
- In a bowl, mix the almond/sugar mix, flour, cornmeal, grated lemon zest, and salt. Mix it well with your hands. Mix in the vanilla bean or extract.
- Add the egg yolk and rub in the pieces of cold butter with your fingertips until you have a coarse breadcrumb-like texture.
- Combine well and put the mixture in a 9-inch buttered baking pan.
- Press loosely and top it off with powdered sugar. Place a few almonds on the surface.
- Bake at 350°F (180°) on the center rack in a static oven for 20 minutes; then at 320°F (160°) for another 15 minutes until golden brown.
- Five minutes before the cake is done, put it on the lower rack of the oven so that it gets wonderfully crunchy.
- If you want an even crunchier cake, bake it for another 5-6 minutes.
- Cover it with aluminum foil in case it gets too brown.
- Put the cake onto the lower rack for the last 5 minutes.
- Take it out of the oven, and let it cool completely before serving it. If it falls apart when you remove it from the pan, you will have baked a perfect almond cake!
Nutrition
Calories: 197kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 98mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 387IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg