GF Almond Cake:
1 ½ cups almond flour (Instructions for making your own at the Lemon Cake site: https://tonettejoycefoodfriendsfamily.wordpress.com/2020/01/02/lovely-lemon-gluten-free-cake/)
4 eggs, separated (whites in one large bowl, yolks in another)
½ cup sugar or stevia baking mix, divided into two ¼ cup portions
1 tsp cream of tartar, (optional)
1 teaspoon baking powder (optional)
1 teaspoon pure almond extract
4 teaspoons Almond (or other) milk
1/4 cup slivered almonds for top
1 1/2 tsp sugar or powdered substitute, (preferably stevia), for sprinkling on top.
With an electric beater, beat egg whites until very foamy. Add cream of tartar to add volume and give the egg whites more ‘body’, but it is not essential. Slowly beat in ¼ cup of sugar or stevia baking mix and beat until the egg whites are firm and glossy; to not let them become dry.
In another bowl, beat the egg yolks with spoon, whisk, or beat gently with hand mixer; (do the egg whites first; the beaters and bowl must be free of any oils or fats to whip well, but don’t leave them standing for too long).
Add the baking powder, (if using), the almond extract plus the milk and mix well. Add the other ¼ cup of sugar or stevia mix slowly and beat well. Add the almond flour and mix well. If the mixture seems very stiff, add a very little more of the milk.)
Fold the egg white mixture into the egg yolk mixture with a rubber/silicone spatula or a wooden spoon, in a downward, round motion until they are mixed. Mix thoroughly, but try not to deflate the egg whites completely.
This cake is too delicate to be inverted onto a cake rack, so plan on spooning the mixture into a spring-form pan, or into what I used, a tart pan. Either one you use, cover the bottom and insides with baking spray, butter and flour, or painted with cake-release.
Bake at 323F for 35-40 minutes, or until it is slightly browned on the edges and a cake tester comes out clean when put into the middle. Do not open the oven for the first 25 minutes, but check every five minutes afterward. Whether using baking powder or not, the cake may rise, then fall, and this is fine.
While the cake is still warm, sprinkle with the sugar or powdered stevia and serve or serve cold. If using a drizzle, wait until it is almost completely cool, and serve immediately.
Wrapped tightly, this cake freezes well. You can let it thaw on a countertop or microwave it quickly serve.
I hope that your family and friends enjoy this as much as mine have.