Ingredients
Scale
- 1 cup gluten-free flour blend
- 2-3 tablespoons almond meal
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- Powdered sugar, for dusting (optional)
- Preserves or fresh berries, for serving (optional)
- Crème fraîche or whipped cream, for serving (optional)
Instructions
- Bring eggs and butter to room temperature.
- Cream together the sugar and butter until light and fluffy.
- Beat in eggs one at a time until fully incorporated.
- Sift the gluten-free flour blend and almond meal; fold them into the batter gently.
- Pour the batter into a greased 9-inch springform pan.
- Bake at 325°F (163°C) for 45-55 minutes, until a skewer comes out with a few moist crumbs.
- Let the cake cool for 20-30 minutes before removing from the pan.
- Serve warm with a dusting of powdered sugar or alongside preserves and whipped cream.
Notes
For the best results, always use room-temperature ingredients and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free