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Flourless, almond and anise sponge cake

Snack60 minutes8 people350 calories
1/52/53/54/55/5 (1 votes)
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By Ascen Jimenez

It's been a long time since we published a "without" cake. Today's is no flour so it can also be taken by people with celiac disease. 

You have Almond flour but we will start with raw almonds to crush them using our food processor, which does it phenomenal. You can use almonds with or without skin, the ones you like the most or the ones you have at home.

Here you have the link to other cakes gluten-free: Gluten-free, coconut and rum sponge cake, gluten-free orange and rice flour sponge cake y gluten-free coconut and lemon sponge cake.

Flourless almond and anise sponge cake

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A cake that people with celiac disease can also have.

  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: picnic
  • Calories: 350
  • Rations: 8
  • Cooking time:
  • Total time:

Ingredients

  • 180 g of almonds with skin
  • 3 eggs
  • 90 g of sugar
  • 40 butter g
  • 1 teaspoon of anise liqueur
  • 1/2 envelope of yeast (8 grams)
  • Cinnamon
  • A pinch of salt

And to decorate

  • Crushed almond
  • Whole almonds

Preparation

  1. We crush the almonds by programming 15 seconds, progressive speed 7-10. We take out and reserve.

  2. We separate the whites from the yolks.

  3. We fit the mariposa on the blades and put the whites in the glasses. We program 2 minutes, speed 3 1/2. We take out and reserve.

  4. Still with the butterfly on the blades we put the yolks and the sugar. We program 1 minute, speed 3 1/2. Now add the melted butter and program 20 seconds, speed 2 1/2.

  5. We remove the butterfly. Add the almonds that we have crushed at the beginning, the cinnamon, the salt, the anise liqueur and the yeast. We program 6 seconds, speed 4. If necessary, we just mix with the spatula.

  6. Now we incorporate the whipped egg whites and integrate them with the rest of the dough, with the spatula, with enveloping movements.

  7. We put the dough in a mold of 18 centimeters in diameter.

  8. Bake at 180º, heat up and down, for 45-50 minutes.

More information - Gluten-free, coconut and rum sponge cake, Gluten-free orange and rice flour cake y Gluten-free coconut and lemon sponge cake.

Adapt this recipe to your Thermomix model


Discover other recipes of: Celiac, Cake shop

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  1.   Paqui said
    ago 6 years

    What is 1 packet of yeast or medium? is that in the list of ingredients it says medium but in the description of the recipe it says 1.
    It looks great.

    Reply to Paqui
    1.    Ascen Jimenez said
      ago 6 years

      Thanks, Paqui!
      It is half about. Now I correct it myself.
      A hug!

      Reply to Ascen Jiménez
  2.   Nuria-52 said
    ago 6 years

    Ea like the Santiago cake, but with the almonds with skin…. Very delicious.

    Reply to Núria-52
    1.    Ascen Jimenez said
      ago 6 years

      Thanks, Núria!
      How good to read you again !!! :)))
      A kiss

      Reply to Ascen Jiménez