• 2½ oz or 5 tablespoons melted butter or EVOO

  • ½ cup superfine sugar
  • 2 eggs
  • 1/4 tsp almond extract
  • 1/2 cup sour cream
  • 1/2 cup almond meal
  • 1 cup Bob's Red Mill Gluten Free All-Purpose flour plus 1/2 teaspoon xanthan gum
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ cup coarsely chopped almonds


Combine ground almonds with flour, xanthan gum, baking powder, & salt; set aside. Beat eggs on high speed until foamy; add sugar slowly and beat at least 8 minutes. Add oil or melted butter  in slow stream while continuing to beat. Alternately fold in flour mixture with sour cream. Grease cake pans,  loaf pans or muffin pans; dust with granulated sugar. Spoon the cake mixture into the pans; bake 350°F for 25-40 minutes depending on size pan or until the cake is firm and lightly browned; cool for 5 minutes and invert to cooling rack. Serve with rhubarb-strawberry topping-see recipe

To make this into an Italian Plum Cake, prepare muffin top pans or 9 inch cake rounds by greasing with butter and sprinkling with sugar and adding halved or quartered plums in bottom, smooth side up. Pour prepared butter over the plums and bake as directed. Cool 10-15 minutes before removing from pan.


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