Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups (218 g) low FODMAP gluten-free all-purpose flour,
  • 1 1/2 cups (144 g) finely ground almond flour, (made from blanched almonds, such as King Arthur)
  • 2 teaspoons baking powder, (use gluten-free if following a gluten-free diet)
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 cup plus 2 tablespoons, (1 stick plus 2 tablespoons; 141 g) unsalted butter, (at room temperature, cut into pieces)
  • 1 1/2 cups (297 g) sugar
  • 2 1/2 teaspoons vanilla extract
  • 4 large eggs, (at room temperature)
  • 2/3 cup (65 ml) lactose free whole milk, (at room temperature)

Instruction

  • Position rack in center of oven. Preheat oven to 325°F/165°C. Coat the insides of a 10-cup (2.4 L) ring shaped pan generously with nonstick spray; set aside.
  • Whisk together flour, almond flour, baking powder, salt and xanthan gum in a medium bowl to combine and aerate; set aside.
  • In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very lightened. This will take several minutes and the mixture will remain somewhat sugary. Scrape down the bowl once or twice during mixing. Beat in vanilla.
  • Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. The mixture should look creamy at this point.
  • Add the flour mixture in three additions, alternately with the milk. Begin and end with the flour mixture and beat very briefly just until smooth. Scrape batter into pan and smooth top with a small offset spatula.
  • Bake for about 45 to 50 minutes or until a bamboo skewer inserted in the middle shows a few moist crumbs clinging. The cake will be golden brown and also spring back when lightly pressed with a finger. Cool pan on rack for 15 minutes. Unmold directly on rack to cool completely.
  • Cake is ready to serve or store at room temperature for up to 4 days wrapped well with plastic wrap. Do not refrigerate, as that will dry it out. We like this cake best 2 days after it is baked, so take advantage of this fact!