Almond Cake (Wedding Wheat Free and Lactose Free) Recipe

Name: Almond Cake (Wedding Wheat Free and Lactose Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Grease a 20cm cake tin and cover base with a disk of baking paper.
2
Place flour in a processor with the 1 tbsp of almonds, salt and cubed margarine.
3
Pulse until you have breadcrumbs.
4
Mix the sugar and eggs together, add to the flour and pulse until a dough forms.
5
Roll into a ball, with the help of some flour then cover in plastic wrap and chill 1 hour.
6
Preheat oven to 170C.
7
Mix almonds, sugar, flour, polenta flour, zest, juice, essence and eggs.
8
mix with your hands until well blended.
9
Roll out the pastry and line the bottom and sides of the dish.
10
Pour the mixture in the pastry case and bake for about 75 minutes (but start checking after 60 minutes) or a bit longer.
11
The cake should feel firm and springy and a skewer should come out clean.
12
Cool for an hour before turning out onto a rack.
13
Cover when cool and leave for at least 1 day before covering with rolling icing.
14
This cake should be cut in cubes rather than slices.

1922

kcal

Calories

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 200 g flour, 100 g margarine, 100 g sugar, 1 egg, and more.

Yes, Almond Cake (Wedding Wheat Free and Lactose Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Cake (Wedding Wheat Free and Lactose Free)

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