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This cake began as a coffee cake recipe given to me by Annaliese Keller, but I think it should be elevated to afternoon and evening tea cake. I have provided a gluten-free alternative for you. If you use a heavier gluten-free flour, Such as Bob's Red Mill's all-purpose gluten-free flour, add an extra egg.
Ingredients
1 cup raw unblanched almonds
1 cup wheat or Gluten-Free Pantry's gluten-free flour blend
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup softened unsalted butter
1 cup sugar
1 egg
1-1/2 teaspoons almond extract
1 teaspoon Rain's Choice pure vanilla extract
3/4 cup Greek yogurt or sour cream
1/2 cup rum
1/2 cup confectioner's sugar
2 tablespoons plus 2 teaspoons milk
1 cup sliced almonds, toasted in an ungreased pan until lightly browned
Instructions
Grind raw almonds in a food processor until mealy in consistency. Set aside.
Mix flour with baking soda, baking powder, and salt. Set aside.
Cream butter with sugar. Beat in eggs, and then add 1 teaspoon almond extract, vanilla
extract, sour cream, rum and ground almonds.
Combine flour mixture with butter-sugar-almond mixture, stirring only enough
to make a thick batter. It should retain some lumps. (They will bake away; over
stirring will toughen the cake.) Pour into buttered and floured 9 inch
springform pan*, top with sliced almonds and bake at 350 degrees for 40-45
minutes.
Mix confectioner's sugar with milk and remaining ½ teaspoon of almond
extract. Remove cake from oven, pour confectioner's sugar mixture over cake,
and return to oven for another 5 minutes or until cake seems firm and not
runny inside. (A knife or cake tester will not emerge clean from this cake since
it is so moist.)**
Advance Preparation: This cake tastes best prepared the day before, and
continues to stay moist and delicious for three days.
* Cover the outside bottom of the springform with foil to prevent leakage.
** I prefer to cover the top with powdered sugar before serving.
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