Miriam R.: "Delicious!!!! thank you. I may have overbaked it…" Read More
6Ingredients
770Calories
55Minutes

A gluten free friendly cake that does not compromise on texture or taste. A dense cake with the slight crunch of almonds, it uses potato starch in the batter instead of wheat flour. Add a little citrus zest for additional flavor.

Ingredients

  • 3 eggs
  • 125 grams butter (at room temperature or softened in the microwave)
  • 200 grams sugar
  • 250 grams potato starch
  • 50 grams almonds
  • 2 teaspoons baking powder

Directions

  1. Preheat oven to 180 degrees Celsius.
  2. Grease a small bundt cake pan with margarine and sprinkle with flour. Set aside.
  3. Separate the yolks from the whites. Whisk the egg whites until they are firm and set aside.
  4. Whisk the butter well with the sugar until obtaining a very soft cream.
  5. Add the potato starch, the egg yolks, the almonds, and the baking powder. Beat until the dough gets soft.
  6. Add this dough to the egg whites and roll gently, without stirring, rolling from bottom to top.
  7. Place the dough in the mold and bake for about 30 minutes. Remove from the oven and unmold.
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NutritionView more

770Calories
Sodium22%DV530mg
Fat54%DV35g
Protein24%DV12g
Carbs35%DV106g
Fiber20%DV5g

PER SERVING *

Calories770Calories from Fat320
% DAILY VALUE*
Total Fat35g54%
Saturated Fat18g90%
Trans Fat
Cholesterol225mg75%
Sodium530mg22%
Potassium770mg22%
Protein12g24%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate106g35%
Dietary Fiber5g20%
Sugars53g106%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(3)

Yummly User
Miriam R. 3 Aug 2016
Delicious!!!! thank you. I may have overbaked it but still delicious! I am now looking for more salty/savory ideas for this base. I am assuming for vegan that oil would not work as well. Wondering if it has been tried. Would rather not use margarine. Thank you again!
Irina A. 28 Mar 2016
Very lovely and this cake had success among children and adults. I added some lemon juice and salt to bring more flavour. On the second round I added some orange juice and orange peeling instead of lemon juice. Both versions were amazing!
Leanne B. 28 May 2015
This is another good cake recipe. The potato starch makes this cake dense and filling. The almonds give extra flavor and texture. I also added a little bit of almond extract, about 1/2 teaspoon. I will use this recipe again.