Almond Cake

Sometimes you don't need a reason to make a cake such as this however I can guarantee that you will want to make this more often than not. Feel free to top the cake with whatever fruit you like, apples are what I have on hand at any given time. Moist, crumbly and delicately tender, it is hard to believe it is gluten free.    

Almond Cake

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3/4 cup unsalted butter, softened 

1 cup sugar

4 eggs

1/2 cup milk

1 teaspoon vanilla

1 1/2 cups Almond flour

1/2 cup Coconut flour

1/4 teaspoon salt

2 teaspoon baking powder

thin slices of fresh apple rings to decorate the top

Preheat oven to 350ºF. Grease and flour a 9x13 inch cake pan.

In a large bowl cream together the butter and sugar until smooth. Add in the eggs one at a time, and beat until well blended. Add the milk and vanilla and mix until combined. 

In a separate bowl, combine the almond and coconut flours, salt and baking powder. Stir the combined dry ingredients into the butter egg mixture and beat until nice and creamy. Spoon the batter into the prepared cake tin and spread batter evenly. Arrange the freshly sliced apple rings on top, how ever you wish. Bake in the preheated oven for about 30 minutes. The cake should have a bit of spring to it and golden in colour. Before serving lightly dust with some icing sugar over the top. 

Notes: If replacing the coconut flour with all purpose flour the cake is no longer gluten free. It tastes just as good, it just won't be gluten free.  

Keeping warm. - JD