Let it snow! Let it snow! Let it… wait, its May. A Spring-Winter storm just blew through here in Colorado, leaving behind 5 inches of snow and a high temperature of 37°. Oh, the joys of Spring, but a good day to bake and hike. We went on a very short hike this afternoon. The trails were super muddy and the snow was melting rapidly. The Hummingbirds were still very active and buzzing all around. It was fun to see them in the snow. Not something you see every day.
So, the snow made me think of this past Christmas. My SO wanted to surprise his family with the family favorite Almond Cake. Since I’m the only one gluten-free and had no idea how it would turn out GF, I made the recipe as is. (I made a gluten-free molasses cake — super yummy, but we’ll get to that another time.) It smelled so good and came out beautiful. I wanted to see how it would turn out gluten-free.
The Gluten-Free Almond Cake was amazing in taste and looked just like the gluten one I made. It was also SO approved and said that it matched the gluten one in taste. YAY! This cake stays moist for days stored only on a cake stand with dome. It has a nice crunchy outside and dense, moist, fluffy inside. This cake is wonderful on its own, but you could definitely add whip cream and berries to each slice or drizzle an almond or vanilla glaze on top to dress it up.
- 1 cup soft margarine
- 2 cups sugar
- 5 large eggs
- 4 teaspoons almond extract
- ½ teaspoon salt
- 2 cups all purpose gluten-free flour
- ¾ teaspoon xanthan gum
- Preheat over to 350°. Grease a bunt pan or 10" tube pan with nonstick cooking spray, set aside.
- Using a stand mixer with a paddle attachment, add ingredients in order mixing after each addition.
- Pour batter into greased pan.
- Bake in preheated over for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack.