Mark Bittman's Almond Cake from "How to Cook Everything Vegetarian" Gluten Free

I almost cried when I took the first bite of this cake--I haven't had a cake this good since I went gluten-free in 2002. And maybe I'm not remembering all the cakes I had before that time, but it might be the best non-chocolate cake I've every had. I'm partial to pound cakes, and this cake does have that richness, but the ground almonds keep it from being too dense. And it's because of the use of almonds that I think of this as more of a torte than a cake. 

I hope you enjoy this Mark Bittman recipe, which I've modified to my tastes and to be gluten free. I've made about a dozen recipes from his "How to Cook Everything Vegetarian" cookbook, and I highly recommend it. It's not a gluten free cookbook, but I'm pretty used to adapting recipes by now.

Ingredients 

8 tbsp (1 stick) unsalted butter, softened, plus butter for the pan
1 cup unsalted almonds (raw recommended)
1 cup flour (125 grams), all-purpose or gluten free (see gluten free flour note below)
1/8 tsp xantham gum, gluten free version only
--If you don't have on hand, fine to omit. Cake will be a bit more crumbly, but still tasty.
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 eggs, room temperature (I took them out of the fridge when I took the butter out to soften)
1 tsp vanilla extract 
1 tsp grated lemon zest (about one medium sized lemon)
1/4 cup milk of your choice, almond recommended

Frosting/Glaze

Your choice--I sifted confectioners sugar over the top and served with fresh raspberries. 

Gluten free flour mix: 

For baking, I highly recommend Annalise Robert's brown rice flour mix. I blend up a big batch so that I always have some on hand and don't have to measure three different flours out while baking (I upcycled an old 2lb protein powder container for this purpose). I stock up on potato and tapioca starch at Asian markets, where it is much less expensive than a grocery store. The brown rice flour that she recommends is really pricey (though high quality), so I just use the affordable Bob's Red Mill brand--I sift this with the other flours to get a finer texture. 

Steps

1. Set oven to 350 degrees. Grease one 9-inch layer or springform cake pan with some butter. I only had a 10-inch springform cake pan. Cake turned out great--I just had to keep a closer eye on the time.
2. Pulse almonds in a food processor until finely ground. I actually let my Cuisinart run for about a minute and then pulsed until it was fine enough. Mix the almond flour with the dry ingredients.
   
3. Use an electric mixer to beat the stick of butter and sugar together until creamy (3-4 minutes), then add the eggs one at a time and beat until thick and fluffy, scraping down the sides of the mixing blow as necessary (another 2-3 minutes).
4. Add the extract and zest and beat (about a minute). 
5. Add the dry mixture (lower mixing speed for about 2 minutes). Mix until smooth.
6. Add milk and mix on low speed until well blended (about 2 minutes).
7. Pour batter into greased pan and bake until a toothpick inserted in the center comes out clean, 30-40 minutes. 
8. Cooling: Leave in pan for 15 minutes and then invert onto a rack. Cool completely before glazing or frosting and slicing. 
9. Storing: Regular flour: Covered with wax paper at room temperature, fine for up to a day or two; use plastic wrap and it will keep for an extra day or so. Gluten-free flour: Store in airtight container in fridge for 2-3 days. If you know you aren't going to eat it all in that time period, cut cake into slices, individually wrap slices in aluminum foil and then store in freezer-proof container or plastic bag for up to one month. This cake is very delicate, so I recommend eating within 2-3 days of making.