Sunday, April 26, 2015

Apricot Raspberry Almond Cake; GF/DF

This delicious "Gluten and Dairy Free Jelly Filled Almond Cake" is great for both brunch or dessert! It is quick and easy to assemble and you can substitute different preserves; strawberry, cherry and blueberry all work well.


APRICOT RASPBERRY ALMOND CAKE








Ingredients:

CAKE:
  • cooking spray 
  • 2 cups gluten free all purpose baking mix Note: Be sure to use "baking mix" and not gluten free all purpose flour. I like to use either the King Arthur brand or Bob's Red Mill.
  • 1/3 cup softened coconut oil
  • 3 tablespoons almond paste plus additional for piping on the top of the cake
  • 1 cup palm sugar, divided 
  • large eggs 
  • 1/4 teaspoon salt
  • large egg whites 
Filling:
  • 1/4 cup fresh lemon juice 
  • 1 jar seedless raspberry preserves (10 ounces)
  • 1 cup apricot preserves
  • 1/2 cup powdered sugar
Preparation:
  1. Preheat oven to 350°.
  2. Coat a 15 x 10-inch jelly roll pan with cooking spray; line the bottom with parchment paper. Coat  the parchment paper with cooking spray as well.
  3. To prepare cake, place coconut oil and almond paste in a large bowl; beat with a mixer at medium speed for about 2 minutes or until blended. Add 1/2 cup of the palm sugar, beating until well blended (approximately 3 minutes). Add eggs, 1 at a time, beating well after each addition.
  4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to coconut oil mixture, beating just until combined.
  5. Place the egg whites in a separate clean large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add the remaining 1/2 cup of palm sugar, a little at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into the prepared pan.
  6. Bake at 350°F for 20 to 25 minutes or until cake springs back when touched lightly. Cool. Invert onto a wire rack. Remove parchment paper. Cut cake into 2 equal sized rectangles.
  7. To prepare filling, combine lemon juice and 1 cup of the raspberry preserves, stirring with a whisk. Add the powdered sugar, stirring until smooth. Place 1 cake rectangle on a cake platter; spread with raspberry mixture, leaving a 1/4-inch border. Place second cake rectangle on top.
  8. Using a #7 star tube, pipe diagonal lines of additional almond paste 1 inch apart.
  9. Using a #8 plain tube, pipe alternating lines of apricot and raspberry preserves between the almond paste.
  10. Bake at 375°F until the almond piping is golden brown, for about 10 minutes. Cool, serve and enjoy!
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This recipe was shared at: Allergy-Free Wednesdays, Full Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday, Gluten Free Fridays, Melt In Your Mouth Monday, Motivation MondayHearth and Soul, Weekend Retreat, Inspirational Monday

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