Gluten and dairy free almond pound cake
If you’re after a teacake or an easy cake for a picnic or garden party this gluten and dairy free almond cake ticks many boxes – it’s super easy to make, zingy and yummy, free from gluten, dairy and sugar, yet sweet and moist. If Stevia is not your favourite sugar substitute, use something else (such as coconut sugar). If you want to use proper sugar – use 100-150g depending on how sweet you like your cakes.
Ingredients
Method
- Preheat the oven to 170 C°.
- Line a medium loaf pan with parchment paper.
- In a large mixing bowl beat the eggs then add the almond yogurt and oil and mix until smooth.
- Add the Stevia (or sugar) and lemon zest and combine.
- Add the flour, baking powder and ground almond, then combine gently until you get a smooth batter.
- Tip the batter into the prepared pan, spreading it out evenly.
- Scatter the flaked almonds on top, then bake for 45-55 minutes in the middle of the oven. After half an hour you might want to cover it with foil, if the top is brown already.
- After 45 minutes, insert a wooden skewer in the middle – if it comes out clean, it’s done. If not, bake it more and retest every 5 minutes until it’s ready.
- When the cake is ready, take it out of the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.