Potato Starch Cake with Almonds
As receitas lá de casa88
6
770
55
Description
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
- 1Preheat oven to 180 degrees Celsius.
- 2Grease a small bundt cake pan with margarine and sprinkle with flour. Set aside.
- 3Separate the yolks from the whites. Whisk the egg whites until they are firm and set aside.
- 4Whisk the butter well with the sugar until obtaining a very soft cream.
- 5Add the potato starch, the egg yolks, the almonds, and the baking powder. Beat until the dough gets soft.
- 6Add this dough to the egg whites and roll gently, without stirring, rolling from bottom to top.
- 7Place the dough in the mold and bake for about 30 minutes. Remove from the oven and unmold.
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.