Gluten-free, lactose-free Almond Cake

A couple of weeks ago, when I was craving cake, I set out to try something new. I had made an almost flour-less chocolate tarte before and read about Shanna’s gluten-free almond cake (by the way, check out her blog, it’s a great food blog). After reading through the ingredients she uses, I saw that it won’t be suitable for the designated audience, my colleagues at work, as one of them suffers from lactose-intolerance. Secondly cooconut flour is very hard to find, and I have never seen it at the local supermarket. So I decided to adopt the recipe of chocalte tarte I had and a little peeking on Shanna’s wisdom into my gluten-free and lactose-free almond cake. The cake came out nice and moist. The glaze gave it a little more zesty flavor, perfect for the summer.


175g margarine (unsalted)
5 eggs, separated
150g sugar
4 tablespoons vanilla extract
200g ground almonds (without skin)
50g chopped almonds
2 teaspoons baking soda

freshly pressed lemon juice
a few strawberries or strawberry juice
powdered sugar

Whisk the egg whites until they form peaks. Set aside. Cream the butter with the sugar, the yolks, and the vanilla. Meanwhile pre-heat the oven to 180°C. Combine the ground almonds and the baking soda, mix well.

Combine the butter-mixture and the almonds together and blend. Then add the beaten egg whites in small portions and fold in. Be careful not to beat it too hard. Grease the sides of a 24 cm-round springform pan. I use baking paper on the bottom. Flour the sides of the pan and then pour the dough in ebvenly, smooth out the top.

Bake for 40 minutes or, until a toothpick inserted in the center comes out clean. Check after 25 minutes and place tin foil over the form if the cake is already golden. Let it cool completely before glazing

For the glaze, I made a first layer with lemon glaze, adding a second strawberry glaze 15 minutes later.

For the glaze add lemon juice to 4 tablespoons of powdered sugar. Be careful as the glaze needs to be spreadable but not too thin. Start by adding one teaspoon of liquid at a time and stir with a whisk. Glaze the cake and let it dry completely. For the second coat, the strawberry glaze, I cooked a handful of strawberries with a little water for 4 minutes and strained it. Let it cool completely before you add the juice to the powdered sugar. You can also use strawberry juice.



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