This is a really quick and easy recipe, making a good all-purpose cake, delicious for the gluten-tolerant as well as intolerant.
It can be served plain or iced, topped or bottomed with whatever takes your fancy, split and filled, studded with fresh berries in summer or topped with poached quinces in winter.
We poured the frangipane cake mix over roasted nectarines and apricots with lemon, vanilla and ginger and topped the fresh, warm cake with the same fruit mix. Serve it with lashings of whipped cream.
EASY, LUSCIOUS ALMOND CAKE
Serves 8
180 gm almond meal
75 gm Revenge Gluten-free Almond Plain Flour Mix (see below)
1 teaspoon Gluten-free Baking Powder
250g caster sugar
200 gm butter, melted and cooled
4 eggs, beaten
1 teaspoon pure vanilla extract
Preheat oven to 160°C. Line a 20-23cm cake tin with non-stick baking paper.
Thoroughly combine the dry ingredients together. Fold in the wet ingredients. Pour the cake mix into the prepared tin. Top with whatever you’re fancying or leave plain. If you’re folding anything into the cake mix, do it before you pour it into the prepared cake tin.
Bake for approximately 50 minutes, covering the top with a piece foil if it darkens to quickly.
Allow to cool in the tin then turn out onto a serving plate. Serve with whipped cream.
REVENGE GLUTEN-FREE ALMOND PLAIN FLOUR MIX
280 gm almond meal
210 gm besan flour
280 gm fine white rice flour
175 gm corn flour
Mix up a batch and store in the fridge.