Italian Almond Cake Recipe

The Test Kitchen uses almond flour although you can toast and grind or food process your own blanched almonds. This could also be prepared as a mix (minus the butter, sugar, eggs, and milk) and stored in the freezer.

14 oz almond flour

Pinch salt

1 tsp xanthan gum

1 1/8 cups gluten free oat flour (or 3/4 cup gluten free flour mix)

1/2 tsp baking powder

8 Tbsp (1 stick) butter (room temperature)

1 1/4 cups sugar (8 3/4 oz)

3 large eggs

1/2 cup whole milk

 

1. Preheat oven to 350 degrees. Spray a 9 inch spring form pan (or cake pan in a pinch) with vegetable oil spray and line bottom with parchment paper.
2. Add almond flour, salt, xanthan gum, gluten free flour, and baking powder to bowl and stir/whisk to combine.
3. Cream butter and sugar using and electric hand mixer until light and fluffy. Add the eggs one at a time, mixing until incorporated. Add the dry flour mixture and beat until just incorporated. Add milk and beat until just incorporated.
4. Pour batter into the greased pan and lightly smooth the top.
5. Bake (30-40 minutes) until cake is golden and a toothpick comes out clean.
6. Cool cake on rack for 15 minutes before removing and cooling to room temperature.
7. Store at room temperature for up to 5 days or freeze for up to 1 month. Serve at room temperature or warmed briefly in the oven or microwave. Excellent with ice cream or creme anglaise.