My husband loves Eastern European food. This cake is from a cookbook we bought early in our marriage. "Tort Migdalowy," a super wonderful almond cake with a coffee-cream filled/iced cake. The icing is yummy, more of a french-style buttercream (half butter, half egg yolks rather than full butter).
I have made it several times now, because it is easy to make gluten-free. I don't know gluten free well. Dairy-free, I have been practicing for 3 years now. Gluten-free I am new to. This is my starter cake; I am definitely open to suggestions!
Here is my cast of characters:
Dairy-free Butter, Gluten-free Flour (Dairy-free shortening, not used this time, but for reference)
Cake recipe:
- 1/2 cup blanched almonds
- 1 cup butter, softened
- generous 1 cup sugar
- 4 eggs, beaten
- 1 1/4 cups self-rising flour, sifted (or, 1 1/4 cup gluten-free flour, with 1 3/4 tsp baking powder and 5/8 tsp salt)
Preheat oven to 350.
Put the blanched almonds on a baking sheet and roast for 7 minutes or until fragrant and golden brown. Let cool, then transfer to a processor or a blender and process until fine.
Cream the butter and sugar together in a bowl until pale and fluffy. Gradually add the eggs, a little at a time, beating well after each addition. Fold in the ground roasted almonds and the flour.
Divide the cake mixture evenly between 2 lightly greased cake pans. Bake for 25-30 minutes, until well-risen and firm to the touch.
I will post the coffee cream icing soon. I have also made it with the chocolate buttercream frosting here. It turns out great when made dairy free as well!! In this house where sensitivities live or sensitivities visit, knowing the right ingredients and learning the ropes has been helpful. Knowing that recipes can turn out tasty with substitutions has been so great!
Quick tasting note: because this cake is made from half flour, half ground almond, it has a coarser texture instead of the fluffier cake texture we are used to. So yummy, just a little more coarse in texture.
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