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Gluten Fakery® Almond Cornmeal Cake

Gluten Fakery® Almond Cornmeal Cake

C$0.00Price
This Almond Cornmeal Cake is a simple, rustic dessert that combines the nutty richness of almonds with the subtle crunch of cornmeal. Moist, lightly sweet, and naturally gluten-free (when made with certified ingredients), it’s the kind of cake that feels as welcome at a cozy afternoon coffee break as it does on a celebratory table.

  • Special Ingredients

    + Blanched almond flour

    + Fine cornmeal  

    + Pure almond extract

    + Pure vanilla extract

     

    See "Important Information for Corn"

  • Free Download/Watch Youtube

    Watch Youtube Video below 

     

    -OR-

     

    For Free product please go through the check out process adding to the cart and click submit; there will be no charge. You will receive a downloadable MP4 instructional video and a downloadable PDF via email that includes a complete list of ingredients, and the necessary utensil equipment to help you successfully complete this recipe.

  • Required Equipment

    7” springform or round pan

  • Option

    Gluten-free

    Dairy

  • Yield

    (1) 7" single layer round cake

  • Allergens

    Dairy, eggs, all nuts, corn

Instructional Video



EQUIPMENT AND UTENSILS

Gas or electric range oven (no commercial convection)

Small food scale

Mise en place bowls

Measuring spoons

Spatula

Stand or hand mixer

7” springform or round pan (8” optional)

Parchment paper round

Large sheet pan

Cooling rack



INGREDIENTS

DRY

160g granulated sugar

230g blanched almond flour (not natural almond meal)

90g   fine gf corn meal (see ‘Important Information’ page for corn)

8g     baking powder

35g   natural almond slices (for topping)



WET

180g unsalted butter (room temperature -very soft but not melted)

3 large eggs room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract


This is exact chemistry! DO NOT substitute, subtract or add any ingredient.



INSTRUCTIONS

Preheat oven to 350ºF or 176ºC

View the instructional lesson in the video.

Cover the bottom oven rack with aluminum foil if possible.

Place the cake pan on a sheet pan.

Baking time is approximately 55 minutes.

If the almond on top of the cake starts to brown too quickly, place a sheet of parchment paper on top of the pan until the cake is fully baked.



POST BAKING INSTRUCTIONS

Cool the cake on a cooling rack.

Serve warm or room temperature.

Consume the cake within 24 hours. 


-or-


FREEZE

Wrap the cooled cake in parchment paper and place into an airtight container by the end of the day.

Freeze for up to 1 week.

This cake must be reheated.

Place the cake wrapped in parchment paper in a hot 350ºF or 

176ºC oven (not microwave) until warmed through.

Serve warm or room temperature.

Consume the cake within 24 hours.



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