While I do love event decor, I think its nice to diversify my blog posts a little so I’m thinking of sharing some of my favourite recipes here as well.
First up, my grandma’s famous gluten-free almond cake. It. Is. So. Good. The best part? I didn’t even know it was gluten free until I asked for the recipe! Now THAT says a lot about it.
A LOT of people around me eat gluten free, mostly for health reasons and to be honest, I also feel 100% times better when I don’t eat gluten. However, I am not at that point where I’d be literally able to give up my favourite food in life… French baguette! 😉 In any case, I can assure you that having a few gluten free recipes in your cookbook will come in handy for when your friends and family members come over!
Here’s the recipe (for 6-8 people):
- 175 g of sugar
- 200 g of almonds (either ground almonds, or blanched almonds you can grind yourself – not too finely)
- 2 whole eggs
- 2 egg yolks
- 2 egg whites beaten stiffly
- 1 table spoon of cornstarch (or corn flour for my fellow British friends!)
- 6-8g of baking powder
- 1 table spoon of Rum (I only had Malibu in my house so used that, and the cake didn’t taste of coconut I promise!)
- Powdered sugar and strawberries for decoration!
Preheat your oven at 180 degrees celsius. In a bowl, mix the whole eggs, egg yolks and sugar together.
Then add the cornstarch, baking powder and rum.
When all is mixed and smooth, add the ground almonds and continue mixing for about 2-3 minutes to bring air into the dough.
In a separate bowl, beat the egg whites until stiff and fold it lightly under the mixture, carefully, not too strong.
Put your mixture in a dish, with parchment paper if you have as it will help keep your cake moist. The recipe calls for 70 minutes of baking. However, I took my cake out after 50-55 minutes. So I would definitely keep an eye on it after 45 minutes. Take it out when its golden.
After baking, let it cool for 3-4 minutes, then dust the cake with powdered sugar and add strawberries for an extra sweet touch.
Pour yourself and your guests a cuppa and you’ve got yourself a wonderful tea party! Great way to enjoy the beautiful spring sunshine!
Also, this cake holds extremely well in the refrigerator for at least a week. I would even suggest baking it a day or so in advance before consumption. The longer you wait, the better it tastes.
I hope you have a great week! And to all my fellow British friends, I hope you enjoyed the long weekend!