Gluten Free Chocolate Glazed Almond Layer Cake With Cherries Recipes

ALMOND FLOUR CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. Line two 8-inch cake pans with parchment rounds and grease with vegetable oil or nonstick cooking spray.
• Whisk the almond flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. Break up any large pieces of almond flour with your fingers. Add the oil, eggs, and milk. Mix the batter until smooth. Use a handheld whisk or electric mixer.
• Divide the batter evenly between the two prepared pans. Tap the pans lightly on the counter to settle the batter.
• Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
• Remove the pans from the oven. Place on a wire rack. After about 8 minutes, turn the cakes out of the pan and place directly onto the wire rack to cool completely.
• Frost cooled caked with frosting. Cover cake and store on the counter for up to three days or freeze up to three months.
• Whisk together powdered sugar,cocoa powder, and salt to combine in a small bowl.
• In a large bowl, cream the butter unitl light with a mixer. Stop mixer and add the powdered sugar mixture and milk. Turn mixer to low and mix utnil combined. Increase mixer speed to medium. Mix frosting until fluffy. If frosting seems too thick, add an additonal tablespoon of milk.

BEST GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

CHERRY AND ALMOND CAKE

Steps:

• Preheat the oven to 180˚C/ 160˚C fan/ 356˚F/ 320˚F convection.
• Line a 11cm x 21 cm / 4.3" x 8.3" loaf tin with baking paper.
• Prepare the fresh cherries: cut around the cherry with a paring knife and twist, pulling off the fruit from the stone (pit).
• Mix the sugar and butter together until light and fluffy.
• In another bowl mix the almond meal with baking powder and orange zest, mix well.
• Beat the eggs and add the almond essence.
• Add the flour mixture to the sugar and butter and stir, then add the eggs and mix until well combined. It will seem very thick.
• Gently stir in the cherries - try not to stir too much or the colour can bleed into the cake.
• Spoon into the prepared tin and spread lightly with the back of the spoon to get an even top, then sprinkle over the almonds in an even layer.
• Place into the oven (lower shelf*) and bake for 40-45 minutes.
• Test to see if the cake is cooked after 40 minutes by sticking a skewer in the centre of the cake. If it comes out clean then the cake is done. If some batter sticks to it then place back into the oven for another 5-10 minutes.
• Leave in the tin for 10 minutes before carefully removing it from the tin to a wire rack to cool completely.
• To serve, dust with icing sugar, an optional step but does make the cake look pretty!

GLUTEN-FREE CHOCOLATE-GLAZED ALMOND LAYER CAKE WITH CHERRIES

Steps:

• Heat the oven to 350 degrees, with a rack in the middle. Butter two 9-inch cake pans and line the bottoms with parchment.
• In a large bowl, whisk together the flour blend, almond meal, baking powder and sea salt until well combined.
• In a stand mixer with a paddle, beat 12 tablespoons butter for 2 minutes until light and fluffy; add the sugar and beat until light and fluffy, about 8 minutes. With the mixer on medium speed, add the egg yolks, one at a time, stopping to scrape the sides and bottom of the bowl with a rubber spatula. Beat in vanilla. Beat in half the flour mix, then drizzle in half the buttermilk until incorporated. Repeat with the remaining flour mix and buttermilk, scraping down the mixer sides between additions.
• Bake for 40 to 45 minutes, until golden brown and the top of the cake is firm to the touch. Cool in the pan for 15 minutes. Run a knife around the cake edges and invert onto a cooling rack. Cool to room temperature.
• Prepare the glaze: In a small heavy saucepan, heat the cream on low heat, to the boiling point, then stir in the chocolate and rum. Stir until melted and smooth, adding more cream if the mixture seems too thick. It should coat the back of a spoon. Turn off the heat and let the glaze cool until just tepid.
• Spread the cherry preserves over the top of one of the cake layers. Take the other cake layer and stack it upside-down on top of the first layer. Pour the glaze on to the center of the cake, allowing the excess to flow down the sides. Smooth out the top quickly and evenly with a large offset metal spatula.