Flourless Pistachio And Almond Cake Gluten Free Recipes

FLOURLESS PISTACHIO CAKE WITH STRAWBERRY MERINGUE

Steps:

• Make the cake:
• Preheat oven to 325°F. Lightly brush a 9-inch springform pan with oil and line bottom with a round of parchment paper. Brush parchment with oil and set pan aside.
• In a food processor, pulse pistachios with 1/4 cup sugar until finely ground (avoid overgrinding); set aside.
• In two large bowls, separate the 6 eggs into yolks and whites, reserving the sixth egg white for another use. Add 1/4 cup sugar, vanilla, salt, and cardamom to bowl with egg yolks and beat using an electric mixer until thick and pale yellow, about 2 minutes. Set egg yolk mixture aside and thoroughly clean and dry the beaters.
• Add a pinch of salt to the bowl with the egg whites and beat using an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup sugar, and continue beating until stiff peaks form.
• Add half of the whipped egg whites and all of the ground pistachios to the egg yolk mixture and fold until combined. Add the remaining egg whites and fold until batter is just combined. Pour batter into prepared pan and smooth top with a rubber spatula. Bake until beginning to brown and just barely set, 20-25 minutes.
• Meanwhile, make the meringue topping:
• In a food processor, process the strawberries into a fine powder. Set aside 1 Tbsp. of the powder for decorating the cake, and pour the remaining powder into a medium bowl. Whisk in the almond flour and the potato starch.
• In a large bowl using an electric mixer, beat 5 egg whites and vinegar until soft peaks form, then gradually beat in the sugar and continue to whip until meringue is stiff and glossy and all the sugar has dissolved, 7-8 minutes. Gently fold almond mixture into meringue until just combined.
• Remove cake from oven. Using an offset spatula or table knife, spread meringue mixture evenly over hot cake, starting from the outside and working your way into the center. Return cake to oven and bake until meringue is lightly browned and crisp, 25-30 minutes. Transfer pan to a wire rack to cool, and immediately run a knife around the edge of the cake to loosen it from the pan. Release and remove the side of the springform pan. Let cake cool at least 30 minutes before decorating.
• Decorate the cake:
• Place the reserved strawberry powder in a fine-mesh sieve and dust over cake as desired.
• Do Ahead
• Cake can be made up to one day before serving: cool to room temperature, loosely cover with plastic wrap, and store at room temperature.

FLOURLESS PISTACHIO AND ALMOND CAKE (GLUTEN-FREE)

Steps:

• Preheat oven to 180°C Grease and line a 24 cm round cake tin.
• Place 200g pistachios in a blender and pulse until a fine crumb forms. Add the blended pistachios, almond meal, nutmeg, sugars and butter to a large bowl. Rub the mixture together with your fingertips to incorporate.
• Press half the mixture into the base of the lined tin.
• Add to the remaining mixture in the bowl - the eggs, yolk and yoghurt. Mix to combine.
• Add the 2nd layer of cake mixture to the tin and press inches.
• Scatter the cake with the remaining pistachios.
• Bake for 35 minutes, until golden, then cool on a wire rack.
• Serve with honey and extra yoghurt.

FLOURLESS HONEY ALMOND CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
• Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda, and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
• Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a handheld mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
• Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
• If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

MINI FLOURLESS ORANGE AND ALMOND CAKES (GLUTEN-FREE)

Steps:

• Preheat oven to 180°C Line 2 x 12 mini muffin pans with mini paper cases.
• Using an electric mixer- beat together the butter, sugar and orange zest for 5 minutes, or until pale and fluffy.
• Add the egg and beat until well combined.
• In a seperate bowl- mix together the ground almonds/almond meal, coconut, polenta and baking powder.
• Stir in the dry mix to the butter mixture and then add the orange juice and buttermilk. Stir well to combine.
• Divide the mixture into the paper cases and smooth the surface of the mini cakes with the back of a spoon.
• Bake approx 12 minutes or until the tops are firm when lightly toughed and a skewer inserted into the centre of a cake will come out clean.
• Remove from the oven and cool in the pans for 5 minutes. Then transfer the cakes to a wire tray to cool- about 30 minutes.
• To make the icing- place sifted icing sugar and orange juice in a bowl and beat with a wooden spoon until combined.
• Spread a small spoonful of icing over each cake and decorate with orange zest if desired.