Easy Gluten-free, Low-sugar,Dairy-free Almond Cake

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.

[https://tonettejoycefoodfriendsfamily.wordpress.com/2020/01/02/lovely-lemon-gluten-free-cake/]

Rich Flourless Chocolate Cake, (Lower-carb, GF,Dairy-free, Keto, Passover)

Looking for a low-carb, gluten-free, Keto or Passover dessert? Look no farther than a flourless cake.

(I cannot find my pictures; sorry)

This is an excellent easy, considerate dessert, or addition to a party table, when you want to accommodate diabetic or gluten-intolerant guests.

Consider adding other flavors for an impressive difference; some ideas are included below.

Depending on just how sweet or low-carb/low calorie you want to go, I give you several alternatives:

Basic cake ingredients:

I ½ oz of (good) bittersweet chocolate. (I use high-cocoa plain candy bars)*

½ cup pure cocoa powder *

1/2 cup butter cut into small pieces

¾ cups sugar of choice, or 2/3 cups stevia  ‘sugar replacement’  for baking, ( made with sugar, erythritol or monkfruit)*

4 eggs

½ cup hot (not boiling) water

Dash of salt

½ tsp vanilla extract, (or  tsp almond extract, mint flavoring, raspberry;  1 tsp hazelnut brandy or coffee liqueur)

*NOTE: More of these ingredients may be needed for toppings, along with any of the suggestions below.

Melt the chocolate gently and carefully in a microwave or double boiler. Add the butter chunks and stir until melted.

Put into a mixing bowl and add the sugar/substitute; add the hot water and beat until smooth.

Add the salt and one egg at a time, as soon as the mixture is slightly cooled, (so the eggs don’t cook). If using, add the flavoring at the end.

Prepare a baking pan (8-9” round, 8-9” square)  with liberal buttering and dusting of cocoa, or use a pan-release, such as Wilton’s, or Pam for Baking. A piece of parchment in the bottom will facilitate the removal of the cake from the pan.

A tart pan or springform pan would make this even easier; the sides pull away in a springform; some tart pans have removable bottoms. The cake can be left in a nice ceramic tart or baking pan, as well, if you can cool it quickly.

Bake at 325F for about 30 minutes.  It will look like it is rising and then fallen; this is normal. Test for doneness by inserting a thin knife, cake tester into the middle of the cake. When it comes out clean, it’s done.

Cool in pan for 10 minutes and remove, (if not using a ceramic baking pan). The cake will be flat and dense and as delicious as it is, it needs a little something on top.

When completely cool, you can dust the cake with cocoa and powdered sugar, (or the substitute baking blend whizzed in a grinder, blender or food processor to make an equivalent ‘powdered sugar’). You can then add grated bittersweet chocolate, nuts, berries or any combination for an even nicer presentation.  Instead of the powdered sugar, you can simply drizzle with melted chocolate, or ganache and serve as soon as the topping is reasonably dry.
I think you will enjoy this as much as my family and guests do.