I decided to make this little Almond Red Currant Bundt Cake as a thank you present for a friend. I don’t make many things gluten free, but do know that my friend is wheat intolerant, so I gave it a go. Now, bundt cakes don’t need a whole lot of structure (that gluten provides) and I did give it some extra lift by whipping the egg whites separately (in addition to baking powder). Recipe is for one big bundt cake or two little ones (which I did). Substitute fresh or frozen blueberries if you don’t have red currant.
(note: recipe is for a full-sized bundt pan, however I made a mini-cake with approximately half the written recipe)
Ingredients
1 cup unsalted butter, room temperature
1 2/3 cup sugar
1 tablespoon vanilla extract
5 eggs, separated
2 cups gluten free bread flour (note: you can also use 2 cups all purpose flour)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup almond flour
1/2 cup fresh or frozen red currants (if frozen, bake from frozen; do not thaw)
1/2 cup sliced almonds
Directions
Heat oven to 325F. Generously butter and flour a 10 or 12 cup bundt pan.
In the work bowl of your stand mixer, cream together the butter, sugar and salt until the mixture is pale and creamy, about 5 minutes. Transfer mixture to a second large mixing bowl (you will need the stand mixer bowl again). Wash the stand mixer bowl.
Separate the yolks and whites. With the whites, put them in the stand mixer bowl and whip until soft peaks form, set aside. Add the egg yolks, one at a time, to the butter and sugar mixture, beating until just combined after each addition. Fold the flour to the butter and sugar mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix. Fold in the whipped egg whites, carefully not to deflate too much.
Add the almond flour and vanilla extract, and gently fold in the red currants. Spoon into the bundt pan, until is about 3/4 full. Sprinkle on the almond slices.
Bake for 55 to 65 minutes, or until a skewer poked into the cake comes out clean. Cover the pan loosely with aluminum foil if the crust browns too quickly. Remove cake from oven and cool on a wire rack for 10 minutes before inverting, removing the pan and letting cool completely.
