Today is one of those days when I just can’t seem to find the words to write. It’s very frustrating. Writing isn’t one of my strengths though, to be completely honest. Sometimes I wish I could just let the photos speak for themselves, but that would probably be pretty boring, right? And I guess you wouldn’t be able to figure out the recipe from just looking at the pictures. No, a blog needs words too.
What I can tell you, is that I really really love apple blossoms. And cake. And chocolate. I really love everything about this cake. The simplicity, the texture, the flavor.. And it’s gluten-free too! How great is that?
GLUTEN-FREE ALMOND CAKE
WITH CHOCOLATE FUDGE FROSTING
The cake will most likely sink a little bit in the middle during baking, but just cover it up with some frosting! The cake is absolutely delicious on its own, but a little chocolate fudge frosting and salted caramel never hurt. I used a 7 inch cake pan for this recipe, if using an 8 inch pan – the cake will come out flatter.
Flavor options for cake instead of vanilla: cardamom, citrus zests (orange would be delicious) or cinnamon.
1 1/2 cup (175 g) almond flour
1 tsp baking powder
1/8 tsp salt
1/4 tsp vanilla powder or 1 tsp vanilla sugar
4 large eggs, separated into yolks and whites
1 tsp white vinegar or lemon juice
1/2 cup (110 g) granulated sugar, divided into 1/4 cup (55 g) and 1/4 cup (55 g)
1/3 cup (75 ml) heavy cream
1/2 cup (110 g) granulated sugar
1/2 stick (55 g) cold butter, in cubes
1/4 tsp sea salt flakes
CHOCOLATE FUDGE FROSTING
125 g softened butter
1/3 cup (50 g) powdered sugar (make sure it’s a gluten free variety)
2 tbsp cocoa powder
50 g dark chocolate (70%), melted and cooled
1 tsp cointreau, optional
1. Preheat oven to 175°C (350°F). Grease a 7 or 8-inch springform pan and put a round piece of baking paper on the bottom of the pan.
2. In a large bowl, lightly beat the yolks together with 1/4 cup sugar. In another bowl, mix the almond flour, baking powder, salt and vanilla. Add the almond mixture to the yolks and stir to combine.
3. In a large, clean and dry (preferably stainless steel) bowl, whip the egg whites until bubbles appear. Add the vinegar or lemon juice, and sprinkle in the remaining 1/4 cup sugar. Beat until soft peaks form.
4. With a spatula, carefully fold in spoonfuls of egg white mixture into the almond mixture. Fold until combined.
5. Scoop the batter into the prepared pan and bake for 35-38 minutes. Let cool in the pan, then run a knife around the edges and release the springform pan sides. Transfer cake to a serving platter or cake stand.
1. Gently heat the cream in a small saucepan. Set aside.
2. Put the sugar in another saucepan and heat on medium high until the sugar starts melting around the edges. Carefully swirl the sugar with a heatproof spoon until all the sugar has melted. If you’re using a baking thermometer, the sugar should be about 170°C (338°F ).
3. Add the butter, piece by piece, and stir until melted. Carefully add the warm cream (it will bubble up!) little by little and stir until smooth. Stir in the salt.
4. Pour caramel into a clean jar and let cool to room temperature, store in fridge when not using.
1. Beat butter and powdered sugar until light and fluffy. Add the cocoa powder and beat until smooth.
2. Add the melted chocolate and beat until smooth. Beat in cointreau or other flavor options.
3. Spread a layer of frosting over the cake. Drizzle some caramel on top.
Cake recipe adapted from Simply recipes.