Almond flour pancakes
Serve these gluten-free pancakes with berries and syrup, if you like. If you can't get hold of almond flour, blitz ground almonds until fine
Almond cake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 8 - 10
Skip to ingredients
- 200g buttersoftened, plus extra for the tin
- 200g golden caster sugar
- 1 lemonzested
- 4 eggs
- 1 tsp almond extract(optional)
- 150g ground almonds
- 50g gluten-free self-raising flour
- 20g flaked almonds
- 1 tbsp icing sugar
Nutrition: Per serving (10)
- kcal387
- fat28g
- saturates12g
- carbs27g
- sugars22g
- fibre0.1g
- protein7g
- salt0.5g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 20cm round cake tin and line with baking parchment. Beat the butter and sugar together for 5 mins until pale and fluffy. Mix in the lemon zest, then add in the eggs, one at a time, beating well after each addition. Stir in the almond extract. The mixture may look split at this stage, but it will come together once the flour is added.
step 2
Tip in the ground almonds and flour, and mix to combine. Scrape into the prepared tin. Scatter over the flaked almonds and bake for 40-45 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin, then dust over the icing sugar to serve.
