Gluten Free Almond Cake Filled with Raspberry Jam Covered with Chocolate
A layer cake like no other! Made with almond paste and gluten free flour, filled with tangy raspberry jam and covered in luscious chocolate!
Preparation Method:
• Preheat the oven to 180C/375F/Gas 4. Spray an 8-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper.
• In the bowl of a standing mixer fitted with the paddle attachment, beat the almond paste with 1 of the eggs until smooth. Add the remaining egg and beat until thick and pale, about 5 minutes. Add the melted butter, cornstarch and baking powder and beat until incorporated. Scrape the almond mixture into a large bowl.
•In another large bowl, using a handheld electric mixer beat the egg whites at medium-high speed until opaque and foamy. Gradually beat in the granulated sugar at high speed and continue beating until medium-stiff peaks form, about 3 minutes longer.
• using a rubber spatula, gently fold the egg whites into the almond mixture until no streaks remain. Scrape the batter into the prepared pan and sprinkle the sliced almonds on top. Bake the cake for about 35 minutes until lightly browned and firm. Let cool completely.
• unmold the cake and peel off the parchment paper. Transfer the cake to a serving platter, right side up. Dust with confectioners’ sugar, cut into wedges and serve with whipped cream.
Dec 28, 2013 by
Servings: 6
Prep Time: 20 Minutes
Total Time: 1 hr
Prep Time: 20 Minutes
Total Time: 1 hr
Related Categories: Dessert,
Ingredients:
225 gr almond paste 6 large eggs separate the yolks from the whites 1/2 cup sugar 1 1/2 tablespoons fresh lemon juice 1 teaspoon lemon zest 1/2 gluten free all purpose flour 3/4 teaspoon baking powder 2/3 cup raspberry jam 200 gr bitter sweet chocolate, chopped 3 tablespoons unsalted butter A few pomegranate seeds
I have Made this recipe for a dinner party- absolutely delicious, extremely creamy & everyone loved it!Really great gluten free almond cake recipe.