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Gluten Free Almond Pound Cake Recipe

By Gluten Free & More

Updated Jul 11, 2018, Published Sep 09, 2012

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Pound cake is not considered the most gorgeous gal at the prom; in fact, there are those who would consider it quite plain, ordinary and run of the mill. Not me. I have always loved pound cake.

I don’t care that it isn’t all dolled up with frosting and sugar roses. I just think it doesn’t need the adornment to shine, like a truly beautiful woman who needs no makeup.

Sure, I like chocolate layer cake but pound cake and I go way back. It was the first cake I ever “made” or should I say defrosted? Remember Sarah Lee Pound Cake? I do. In fact it was one of the few things I mourned when I went gluten free. When I was developing my own gluten free flour blend, I didn’t consider the development complete until it produced a perfect pound cake.

I once spent several weeks in a very impoverished country in West Africa. The quality of food in our relatively luxurious hotel was as poor as the country’s inhabitants; the eggs had watery, green yolks, the beef was tough and stringy, the vegetables and fruit were washed in water that contained a bacteria unfamiliar to our Western constitutions and the fish was pulled from a river where the inhabitants washed their clothes, animals and bodies. The country had once been a settlement of the French, so our hotel offered exceptional coffee, red wine and, you guessed it, pound cake. Pound cake sustained me for two weeks.

To me, pound cake is like the perfect pair of jeans — fitting for almost any occasion, easily dressed up when a fancier occasion calls for it. I don’t mind the plainness of pound cake; in fact, I embrace it.

I surprised even myself when I decided to deviate from my regular plain-Jane pound cake recipe. But I am not sorry I did. With the addition of a can of Solo Almond Paste to the batter and a bath in simple syrup enlivened with pure almond extract, this gluten Free Almond Pound Cake recipe is indeed a winner. It is also easier to prepare than my regular pound cake recipe; the batter is prepared entirely in the food processor. It is definitely a keeper.

I have more than one pair of perfect jeans and now I have more than one recipe for perfect pound cake.

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Gluten Free Almond Pound Cake Recipe

By Gluten Free & More

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Resting time: 30 minutes mins

Total Time: 1 hour hr 25 minutes mins

Servings: 10 people

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Ingredients 

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• ▢ Gluten free, non-stick cooking spray
• ▢ 8 ounces Solo Almond Paste
• ▢ 2 cups sugar, use divided
• ▢ ½ cup 1 stick cold unsalted butter, cup into tablespoon sized pieces
• ▢ 6 large eggs
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 ½ cups gluten free all-purpose flour, in place of gluten-free all-purpose flour, you can use 2/3 cup superfine white rice flour, 1/3 cup sweet rice flour, ½ cup tapioca starch and ½ teaspoon xanthan gum
• ▢ ½ teaspoon salt
• ▢ 1 ½ teaspoons baking powder
• ▢ ½ cup water
• ▢ 1 tablespoon pure almond extract

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Instructions 

• Preheat oven to 350 degrees. Spray an 8 cup bundt pan liberally with cooking spray.
• Crumble the almond paste into the bowl of a food processor fitted with a steel blade. Add 1 ½ cups sugar and process until the mixture looks like coarse sand. Add the butter and process until the mixture starts to ball up in the processor. With the machine running, add the eggs one at a time, letting the machine run for a few seconds between each addition. Add the vanilla. Turn the machine off and add the flour, salt and baking powder. Process until the batter is combined. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes or until golden brown and a toothpick inserted into the center comes out clean.
• While the cake is baking, combine the remaining ½ cup sugar with ½ cup water and bring to a boil, stirring to melt the sugar. Remove from the heat and stir in the almond extract. Let cool.
• When the cake is done, spoon on the syrup and them let the cake sit for 30 minutes or until all the liquid is absorbed and the cake releases easily from the pan. Flip the cake onto a serving plate and serve.

Notes

Preheat oven to 350 degrees. Spray an 8 cup bundt pan liberally with cooking spray. Crumble the almond paste into the bowl of a food processor fitted with a steel blade. Add 1 ½ cups sugar and process until the mixture looks like coarse sand. Add the butter and process until the mixture starts to ball up in the processor. With the machine running, add the eggs one at a time, letting the machine run for a few seconds between each addition. Add the vanilla. Turn the machine off and add the flour, salt and baking powder. Process until the batter is combined. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes or until golden brown and a toothpick inserted into the center comes out clean. While the cake is baking, combine the remaining ½ cup sugar with ½ cup water and bring to a boil, stirring to melt the sugar. Remove from the heat and stir in the almond extract. Let cool. When the cake is done, spoon on the syrup and them let the cake sit for 30 minutes or until all the liquid is absorbed and the cake releases easily from the pan. Flip the cake onto a serving plate and serve.

Nutrition

Calories: 384kcalCarbohydrates: 51gProtein: 5gFat: 18gSaturated Fat: 7gCholesterol: 122mgSodium: 238mgPotassium: 168mgFiber: 1gSugar: 48gVitamin A: 425IUCalcium: 83mgIron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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