Yes, I know – two cake days in a row. But its the weekend! And this is gluten free cake recipe that doesn’t use GF flour so accessible ingredient-wise to most people. A word of warning it is heavy on the ground almonds and thus calories – but it is so gooooooooooooood! (Unless you happen to have a nut allergy in which case I am so sorry 😦 )
Ingredients (see notes for alternatives)
- 6 oz butter
- 6 oz caster sugar
- 3 beaten eggs
- 9 oz ground almonds
- 4 oz polenta
- 1.5 tsp baking powder
- 5 fl oz greek yoghurt
- 2 tsp almond extract
- 1 oz flaked almonds (optional)
- Heat oven to 160c or gas mk 3 and line a 9in cake tin (sprung-form for preference)
- Whisk butter and sugar together until the mix has gone pale (electric mixer if you have one – its hard work by hand!)
- mix dry ingredients together in a separate bowl
- Add eggs, whisking well between additions – add a spoonful of dry ingredients if it looks as if it is curdling
- stir in almond extract
- mix in dry ingredients and yogurt – alternating a quarter of each at a time – mixing well between each addition.
- Put mix into the lined cake tin and smooth the surface
- scatter flaked almonds on the top if used.
- bake for 1-11/4 hours – or until the top is golden brown and a skewer inserted in the centre comes out clean
- remove from the oven and allow to cool in the tin for 10 mins before removing and putting on a wire rack to get cold.
I am told this cake will keep for up to 2- 3 weeks in an airtight cake tin – but I have yet to test that theory as its never lasted that long in this house!
- Margarine can be used but as its a large part of the recipe its not as tasty – many lactose intolerant people can use butter but of course not so good for vegetarians.
- Golden caster sugar is good, or you can try blitzing some demerara to make it finer (not as good but better than white sugar)
- If you only have 8 oz almond then up polenta to 5oz. It will affect the flavour and texture a little but will still work.
- Creme fraiche or std yoghurt will work in place of greek yoghurt but of course will not suit lactose intolerants so well. Also the low fat versions of these don’t work as well as they tend to be too watery.