Delectable Portuguese Almond Flour Caramel Cake – A Gluten-Free Heaven!

Discover a delectable and cinematic Portuguese dessert with our gluten-free Almond Flour Caramel Cake recipe. This mouthwatering cake combines the rich flavors of almond flour and caramel, offering a tantalizing taste of Portugal in every bite. Dive into this aromatic culinary experience and learn about its cultural and historical roots while enjoying a dessert that caters to your gluten-free needs!

Time: Prep Time: 20 minutes - Cook Time: 35-40 minutes - Total Time: 1 hour

Servings: 2 large slices or 4 small servings

Difficulty: Intermediate

Cuisine: Portuguese, Gluten-Free

Allergens

Eggs, Dairy (Butter)

Ingredients

1. 1 cup of almond flour 2. 1/2 cup of gluten
free baking powder 3. 1/4 teaspoon of salt 4. 3 large eggs, room temperature 5. 3/4 cup of granulated sugar 6. 1/2 cup of unsalted butter, melted and cooled 7. 1/2 cup of caramel sauce (store
bought or homemade) 8. 1 teaspoon of pure vanilla extract 9. A pinch of ground cinnamon (optional) 10. Powdered sugar for dusting (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8 inch round springform pan with parchment paper.
In a large bowl, whisk together almond flour, gluten free baking powder, and salt until combined.
In another bowl, beat eggs and granulated sugar until pale and fluffy, about 3 minutes on medium high speed.
Gradually add the dry ingredients into the egg mixture, stirring gently to combine. Add the melted butter and vanilla extract mix until smooth.
Pour half of the batter into the prepared pan, then spread caramel sauce over the top. Sprinkle ground cinnamon on top if desired. Spoon the remaining batter over the caramel layer, spreading it evenly with a spatula.
Bake for 35 40 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
When cooled, release the sides of the springform pan and dust with powdered sugar if desired before serving. Enjoy your heavenly Portuguese Almond Flour Caramel Cake!

Chef’s Insight

The combination of almond flour and gluten-free baking powder creates a tender, moist cake that won't compromise on flavor or texture.

Notes

Ensure that the almond flour used is gluten-free. - Adjust baking time if using a convection oven or higher altitude.

Substitutions

For a dairy-free option, use a dairy-free butter substitute. - Replace the caramel sauce with a sugar-free or vegan alternative if desired.

Alternative Preparations

Create individual servings by using a muffin tin instead of a springform pan.

Alternative Methods

You can use a convection oven for faster and more even cooking, adjusting the temperature and time accordingly.

Best Storage Practice

Store any leftovers in an airtight container at room temperature or refrigerate for up to 3 days.

Shelf Life

The cake can be stored at room temperature for up to 3 days or refrigerated for up to one week.

Plating Tips

Place the slice of cake on a plate, ensuring the caramel layer is visible. Dust with powdered sugar using a fine sieve for a sophisticated touch.

Nutrition Facts

Per serving (2 large slices): Calories 500, Fat 35g, Protein 10g, Carbohydrates 45g, Sugar 38g, Sodium 360mg