Almond Cake (Wedding Wheat Free and Lactose Free)
photo by Wild Thyme Flour
- Ready In:
- 15mins
- Ingredients:
- 16
- Yields:
-
1 cake
- Serves:
- 24
ingredients
- 200 g flour
- 100 g margarine
- 100 g sugar
- 1 egg
- 2 teaspoons lemon zest
- 1 teaspoon almond essence
- 1 tablespoon ground almonds (taken from the filling)
- 1 pinch salt
- 500 g ground almonds
- 500 g caster sugar
- 75 g brown rice flour (or plain flour)
- 25 g polenta flour (or semolina)
- 7 eggs
- 1 lemon, zest and juice of
- 3 teaspoons almond essence
- 1 dash brandy
directions
- Grease a 20cm cake tin and cover base with a disk of baking paper.
- Place flour in a processor with the 1 tbsp of almonds, salt and cubed margarine. Pulse until you have breadcrumbs.
- Mix the sugar and eggs together, add to the flour and pulse until a dough forms. Roll into a ball, with the help of some flour then cover in plastic wrap and chill 1 hour.
- Preheat oven to 170°C.
- Mix almonds, sugar, flour, polenta flour, zest, juice, essence and eggs. mix with your hands until well blended.
- Roll out the pastry and line the bottom and sides of the dish. Pour the mixture in the pastry case and bake for about 75 minutes (but start checking after 60 minutes) or a bit longer.
- The cake should feel firm and springy and a skewer should come out clean.
- Cool for an hour before turning out onto a rack. Cover when cool and leave for at least 1 day before covering with rolling icing.
- This cake should be cut in cubes rather than slices.
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RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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