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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Almond Cake with Apple Caramel Sauce

Cummulative Rating
N/A
Servings
Makes one 10 inch cake
Difficulty
Medium

Ingredients

1 cup whole almonds, toasted (bake at 350 degrees F for about 10 min)
10 Tablespoons unsalted butter
1-1/2 cups sugar
1 cup gf flour
2 teaspoons baking powder
Pinch of kosher salt
2 Tablespoons dark rum
1 teaspoon vanilla
1/4 cup creme fraiche
10 egg whites, at room temperature
1/4 cup sliced almonds
Powdered sugar
3 granny smith apples, peeled, cored and sliced
3 Tablespoons gf brown sugar
2 Tablespoons unsalted butter
3/4 cup cream

Directions

Butter a 10" springform pan and line bottom with parchment paper.

In a medium saucepan over medium heat, melt 10 tablespoons butter and cook until butter begins to turn brown. Immediately pour butter into a bowl.

Place toasted almonds and 3/4 cup sugar into a food processor and process until finely ground.

Pour almond mixture into a bowl; adding flour, baking powder and salt.

Add rum, vanilla and creme fraiche to browned butter and mix together.

Beat egg whites with a mixer until they hold soft peaks. In a slow steady stream, beat in remaining sugar until egg whites hold stiff peaks. Scoop a dollop of egg whites into butter mixture and blend. Gently fold 1/2 of almond mixture into remaining egg whites and then fold 1/2 of remaining butter mixture into egg whites. Repeat until all is combined.

Pour batter into pan; smoothing top so that it is even. Sprinkle top with sliced almonds.

Bake for 50 minutes or until an inserted toothpick comes out clean.

Cool cake on a rack until cool to the touch. Run a knife around inside of pan. Place a plate upside down on top of cake and flip cake over. Peel off parchment paper and place another plate upside down on top of bottom of cake and flip right side up.

Dust top of cake with powdered sugar.

For apples and sauce:
Heat a large non-stick skillet over medium heat and add butter. When butter has melted, add apples and saute until softened and browned. Remove from skillet. Add cream and bring it to a simmer. Simmer until slightly thickened.

To serve, pool some sauce on a dessert plate, top with a slice of cake and a dollop of apples.

Tips

For creme fraiche:
Combine 2 cups cream and 2 tablespoons buttermilk in a bowl, cover and set on the counter for 24 to 48 hours or until it has thickened and gives off a slightly sour odor. Refrigerate.

We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)