The whole craving of cakes thing has not diminished of late and as I am still collecting copious amounts of ingredients, I thought I’d do a little weekend baking. With the last couple of recipes, I’ve used up lots in my fridge finally, so now I have more room for my next trip to Wheatsville. This effort was an adaptation of Gluten Free Goddess’s Lemon Yogurt Cake and I’m a big fan, big. This cake was insanely moist, easy, delicate, and once again I didn’t bother telling anyone it was gluten free, and no one asked. I will make this again and again.
Almond-Lemon Cake adapted from Gluten Free Goddess
1 cup almonds, whole or sliced
1/2 cup sweet rice flour (glutinous)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
*1/2 cup light brown sugar, loosely packed
1/4 cup cane sugar
5 large eggs
1/2 cup cream cheese, softened (tofutti worked well)
1/2 cup greek yogurt
3 tablespoons fresh lemon juice
1 teaspoon vanilla
1/2 teaspoon almond extract
Lemon zest of 2 lemons, about 2 Tablespoons
Preheat the oven to 350 and butter a 9-inch spring-form pan. In a food processor, blend almonds until fine. Add the remaining dry ingredients. Add the eggs to the food processor and blend quickly. Add the cream cheese, yogurt, lemon juice, and extracts and blend until just amalgamated. Add the zest and blend briefly.
Pour the batter into the prepared pan and bake for 40 minutes. Turn the oven off and leave the cake inside for another 8-10 minutes. The cake is done when a toothpick comes out clean and the top is just barely firm to the touch.
Cool completely. Dust with powdered sugar or top with whipped cream. Attempt to save a slice for breakfast.
*I used significantly less sugar this time than the recipe called for. I liked this version as it was less sweet and more lemony. Just the way I like it.