Gluten free almond cake with pistachio and passion fruit white chocolate ganache. I had almond flour in my pantry, and
I saw this delicious recipe by @carolinstrothe so I thought this is it! I tweaked it to use ingredients I had at home and it resulted in a moist, flavorful, not too sweet & delicious cake!
Gluten Free Almond Cake with Pistachio and Passion Fruit White Chocolate Ganache
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Gluten free almond cake with pistachio and passion fruit white chocolate ganache. I had almond flour in my pantry, and
I saw this delicious recipe by @carolinstrothe so I thought this is it! I tweaked it to use ingredients I had at home and it resulted in a moist, flavorful, not too sweet & delicious cake!
INGREDIENTS
For Cake:
- 3 large eggs, at room temp
- 1/2 cup whipping cream , (or 2 extra eggs)
- 150 ml maple syrup
- 1 tbsp lemon juice , (or rhum)
- 200 g Zest of a lemon, (optional)
- almond flour
- 175 g corn starch
- 2 tbsp vanilla extract
- 5 tsp baking powder
- 1 pinch salt
- 250 ml canola oil
- 250 ml milk of choice
- 80 g white chocolate, melted and cooled
- 35 g almonds, roasted and finely chopped
For Ganache:
- 3/4 cup white chocolate, (I used Valrhona passion fruit white chocolate for extra tanginess)
- 1/3 cup whipping cream
- 1 tbsp pistachio butter, (or almond butter)
METHOD
For Cake:
- 1)
9” bundt cake, well buttered and floured.
- 2)
Preheat oven to 180C.
- 3)
Whisk the eggs, cream (if using), maple syrup, vanilla, lemon juice and zest until well combined.
- 4)
In a separate bowl, whisk the dry ingredients.
- 5)
In a small jug, whisk the oil and the milk together.
- 6)
Whisk the egg mixture with the dry ingredients alternating with the liquid.
- 7)
When everything is properly combined, whisk in the white chocolate and the chopped almonds.
- 8)
Pour the batter into the prepared pan and bake for 50-60min.
- 9)
If the cake starts to brown at around 50min, slip an aluminum sheet on top and bake for another 5 min before testing with a skewer.
- 10)
Leave to cool a bit on a cooling rack before carefully inverting on the rack to cool completely.
For Ganache:
- 1)
Place the chocolate and the nut butter in a small glass bowl.
- 2)
Heat the cream in a small pot until it simmers.
- 3)
Pour it over the chocolate, let it sit for 1 min then whisk until smooth.
- 4)
Cover with cling and chill until it thickens.
- 5)
Drizzle it over the cake.