Subj : Almond flour Cake, non-gluten, best!
To : All
From : Janis Kracht
Date : Sat Oct 21 2023 14:15:16
Almond Flour Cake
By Janis Kracht
Makes two 8" layers
Grease and flour lightly (with almond flour) two 8" round layer plans.
Ingredients:
4 1/4 cups almond flour (you can sift it - make sure lumps are broken up) 1 cup tapioca flour or arrowroot starch 1 tsp baking soda
1/4 tsp salt
3 eggs
3/4 tsp xanthum gum
1/2 cup honey
1/2 cup EV olive oil
1/4 cup lemon juice
2 tbsp lemon zest
Cake directions:
In a medium bowl, mix together almond flour, tapioca flour, baking soda, xanthum gum and salt. In a 2nd large bowl, whisk together eggs, honey, olive oil, lemon juice, lemon zest, and vanilla until well combined. Add flour mixture into wet in increments, and stir until well combined. Once fully mixed, pour into two 8" prepared cake pans. I usually coat parchment paper with butter and line the pans as well.. Bake for 30 minutes or until toothpick inserted comes out clean. Let cool completely before frosting.
Frosting Ingredients:
(**see some substitutes below for cream cheese)
1/2 cup unsalted butter softened
8 oz cream cheese )
1 tsp vanilla extract
1 tsp almond extract
1/4 teaspoon salt
4 cups powdered sugar
Frosting directions:
Add the cream cheese, butter, and a pinch of salt to a bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth, about 1 minute.
Add the powdered sugar and mix on the lowest speed until the sugar is incorporated. Add the vanilla and lemon juice and mix an additional 30 seconds to 1 minute until the frosting is smooth and creamy.
*Frost your baked goods after they have cooled completely.
** Substitutes: If someone can't tolerate cream cheese, good substitutions
might be ricotta cheese, mascarpone cheese, dusting the top of the cake with
confectioner's sugar or using slightly sweetened greek yogurt (jk).
