Wednesday, September 10, 2014
Gluten Free Fabulous Apricot Almond Cake
This is my all time favorite cake, and I am not a cake lover at heart. :)
This was a huge hit at our 4th of July, Independence Day Celebration so I'm glad I wrote
the recipe down from my head onto paper!
I have the instructions and ingredients written in 3 separate sections.
Apricot Almond Cake
1 cup Almond Meal Flour
1/4 cup Tapioca Flour
3/4 cup Brown Rice Flour
1 Tsp Xantham gum
1/2 Tsp Salt
2 tsp Baking Powder
1 tsp Baking Soda
1 Tlb Vanilla Extract
1 tsp Almond Extract
1/2 cup milk
3/4 cup Melted Butter (1+ 1/2 sticks of butter)
4 Large Eggs
Combine dry ingredients and stir to mix well.
Add, milk, butter and extracts to dry ingredients
and mix very well.
Add one egg at a time and mix each egg well.
Pour batter into oblong cake pan
I use 13x9x2
Bake in preheated 375º oven for about 30 minutes
or until golden and cake tester comes out clean.
Cool cake. When cake is FULLY COOL, cut in 1/2
and place each half separately in heavy foil and freeze.
When cake is frozen. Remove from foil and cut cake 1/2's
through the middle. You will now have 4 layers.
GF Apricot Jam
Make a Meringue and bake it until it is firm.
You can do this in the a.m. or the day before.
3 Egg Whites (room temperature)
1/2 tsp Almond Extract
1/2 tsp Vanilla Extract
1/2 tsp Creme of Tarter
Dash of Salt
3/4 cup Sugar
Mix Egg Whites at high speed until it starts to get
fluffy and white.
Add Creme or Tarter, Salt and extracts.
Add Sugar 1/4 cup at a time blending well.
When STIFF peaks form you are done mixing.
place parchment paper on jelly roll pan and either
spread a thin layer of merengue onto pan, or drop by
spoonful onto pan.
(you will not use all of the meringue, so if you drop by spoonful
you can use the other for meringue cookies. :)
Place meringue into preheated oven at 375º and TURN OVEN OFF!
Leave meringue in oven until meringue is crisp or even overnight.
When you are ready to work with the cake, crunch up meringue into small pieces.
Spread apricot jam on frozen layer of cake and sprinkle liberally with meringue.
Add next layer and repeat until all layers are together.
For Butter Creme Frosting
1 LB of Butter (slightly softened but not too soft.)
2 cups of Powdered Sugar
2 tsp Vanilla Extract
1 tsp Almond Extract.
Mix butter sugar and extracts until fluffy.
Frost cake covering all layers and sides.
Generously cover with Slivered Almonds
Place cake in refrigerator and serve cold.
If you like this recipe, please drop a comment!