The recipe comes from the Nigella Lawson website under the name "Easy Almond Cake"... I know, I have quite a few of her recipes in my blog now but I find that most of her baking recipes work well with gluten free flours and are very easy to follow. I think I saw a comment in her website from a member about filling the centre of the ring with little chocolate eggs for Easter. What a great idea.
By the way this is my first ring cake that hasn't broken into pieces after tuning it out from the tin :)
Ingredients:
- 250g dairy free spread
- 250g marzipan
- 150g caster sugar
- 1/4 tsp almond essence
- 1/4 tsp vanilla extract
- 6 large eggs
- 150g self-raising gluten free flour
Method:.
Butter and flour a 25cm springform ring mould. Preheat the oven to 170C. Chop the margarine and marzipan and put them in the bowl of a food processor (fitted with the double bladed knife) with the sugar. Process until combined and smooth. Add almond essence and vanilla extract, process again, then break the eggs one at a time through the funnel, processing again each time. Tip the flour down the funnel, processing again, and then pour the mixture into the prepared tin, scraping the sides and bottom with a rubber spatula. Bake for 40-50 minutes. When a skewer comes out clean and the cake is of a golden colour remove it from the oven and leave to cool in the tin before turning out.
That's it!
 |
| www.meandmyibs2.blogspot.com |
Simply megalithic terrific!
ReplyDeleteThe cake looks really mouth watering. Yum! Is marzipan a low fodmap though? Almonds are high in Oligos according to the Monash low fodmap app. But maybe the process of making the marzipan and then using that in a cake lowers the relative Oligo content sufficiently?
ReplyDelete