Claimed by both the Norwegians and the Danes, this sugary almond-topped cake is a favorite for all.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
8 mins
total:
1 hr 38 mins
Yield:
Serves 10 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, baking powder, and salt in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine 3/4 cup sugar, 1/4 cup melted butter, and next 3 ingredients (through egg); add to flour mixture, stirring with a whisk until blended.

  • Pour batter into a 9-inch round cake pan coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon melted butter, and almonds in a small bowl; sprinkle over batter. Bake at 350° for 30 minutes or until edges are lightly browned and a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Source

Gluten-Free Baking

Nutrition Facts

189 calories; fat 8.5g; saturated fat 4.2g; mono fat 2.8g; poly fat 0.7g; protein 2.3g; carbohydrates 27g; fiber 1.3g; cholesterol 34mg; iron 0.6mg; sodium 142mg; calcium 31mg.
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