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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
US|METRIC
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Directions
- Preheat oven to 180 degrees Celsius.
- Grease a small bundt cake pan with margarine and sprinkle with flour. Set aside.
- Separate the yolks from the whites. Whisk the egg whites until they are firm and set aside.
NutritionView More
770Calories
Sodium22% DV530mg
Fat54% DV35g
Protein24% DV12g
Carbs35% DV106g
Fiber20% DV5g
| 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 A20% |
| Vitamin C4% |
| Calcium25% |
| Iron10% |
* 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(2)
Miriam R. 4 years ago
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. 4 years ago
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!
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