While I may not enjoy carrot cake, I do enjoy almost every other kind of cake in existence, including almond cake. Since almond flour features predominantly in paleo and gluten free baking, I decided the natural thing to do would be to make an almond cake.
Like last time, I synthesized my end recipe from a dozen almond cakes I found online, although ultimately stealing predominantly from Sprinklebakes: I used mostly her almond cake recipe from here and lifted the glaze recipe wholesale from here. It’s just hard to better any of her recipes, although she’s yet to dip into the realm of gluten free.
I have to admit that in regard to the flour, I mostly used what I had on hand. Ideally I would have gone with what I have laid out below, but poor-planning meant I didn’t have enough of the TJ’s flour, so I used some potato starch (~100g) I had on hand and some brown rice flour (~40G) and topped it off with ~30g of Pam’s gf baking flour. Very scientific, of course. But that’s the cool thing about gf baking – as long as you stick with the lighter flours (tapioca, rice, potato) for this, you’ll be fine.
The cake turned out very well – one of the best gluten free cakes I’ve made yet. It holds together and the sour cream makes it super moist and omg. I just. Probably would work well for a basic yellow or white cake, too.
1/4 pound (1 stick or 4oz) butter, softened
1 1/4 cups (300g) sugar
4 eggs, at room temperature
2 teaspoons (8g) vanilla extract
2 teaspoons (8g) almond extract
1 cup (~100g) almond flour
1 1/4 cups (170g) gf flour mix (TJ’s mix is best, or any other mix of potato starch, tapioca starch, & brown rice flour)
3 1/2 teaspoons (10g) baking powder
1 tsp xanthan gum
1 teaspoon (7g) salt
1 cup (200g) sour cream
9 oz. dark chocolate, finely chopped
1 cup heavy whipping cream
1 tbsp. corn syrup for shine or use honey
1 cup (or handful) slivered almonds
Set oven for 350 degrees. Mix together your dry ingredients in one bowl, your wet in another. Add your wet to your dry and mix until fully combined. Taste, add extra salt or almond extract if lacking. Should be a mildly thick batter. Grease an 9 inch springform pan with butter (or coconut oil) and pour batter into pan. Insert into oven. Bake for 30-40 minutes. Ours was perfectly done at 32 minutes, again at 4k altitude.
When you take the cake out of the oven, place it on a wire rack that has itself been placed inside or on top of a baking sheet.
While the cake cools, make the glaze. Heat whipping cream in glass heat-proof bowl either in microwave or over bowling water on the stove. Once warm, slowly add in the chopped chocolate, stirring until it’s all combined. If you have corn syrup and want your glaze shiny (I, alas, had none on hand), add this at the end.
Now pour all this delicious chocolate into something with a proper spout, like a large liquid measuring cup (I used my 2-cup one) and then drizzle this shit all over your partially cooled cake. Let it ooze down the sides until it stops dripping, then take the cake out (while on the wire rack!) and scrap that extra chocolate from the baking sheet back into your cup. Heat it a little in the microwave, then drizzle it over the cake again. Repeat until there’s not much chocolate accumulating on the baking sheet (about 3 or 4 times). Drizzle with the handful of almond slivers.
Let cool. Place in fridge if you’re impatient like me. Slice. Eat. Sing.