It’s been a while since I last posted a recipe! In fact, almost three years!
I have been working on recipes in that time and now have a few to post. With the success of first my Ginger and Almond Muffins, then my Chocolate and Almond Muffins, I’ve been recreating some of my past cakes and muffins along the same lines; that is, using a combination of ground almonds and brown rice flour. It avoids the need for a gluten replacement such as Xantham gum and adds the nutritional benefit of the almonds.
If preferred, you could try a combination of grounds almonds and wheat flour, although I’ve done no testing with that combination myself. You would possibly need slightly more wheat flour than brown rice flour since wheat flour doesn’t absorb the liquid content as much as gluten-free flours.
I find cakes and muffins made with a reasonable portion of ground almonds are best stored in the fridge. However, I don’t like eating cold cake! Hence, I either take the cake out of the fridge about 20 minutes before cutting some, or I cut a piece and heat it in the microwave for 10-12 seconds.
For the purposes of this post, I did a sour cream frosting for the cake but it is just as nice without!
Ingredients
- 4 eggs
- ⅔ cup sugar
- 2 Tablespoons oil
- ¼ cup milk
- 1 teaspoon baking soda
- 1 cup ground almonds
- ⅓ cup brown rice flour
- 2 teaspoons ginger
- 1 teaspoon mixed spice
- 1 teaspoon baking powder
Method
Preheat the oven to 180°C.
Grease, or line with baking paper, a 20 cm round cake pan.
Beat together the eggs and sugar. Beat well until pale and thick.
Lightly beat in the oil, then the baking soda dissolved in the milk.
Mix in the ground almonds, brown rice flour, ginger, mixed spice and baking powder, ensuring all ingredients are well combined.
Pour the mixture into the prepared pan. Bake for 50 minutes. Test with a skewer before removing from the oven.
Allow the cake to cool completely before covering with frosting.
Frosting
Beat together 250 g sour cream, ¼ cup icing sugar and ½-1 teaspoon ginger (depending on your own taste).
Spread over the cake and serve!
