Recipe: How to make gluten-free almond cake

For many, gluten-free food is a necessity but for others it’s just a choice. Celebrities like Miley Cyrus and Gwyneth Paltrow are big supporters of the gluten-free life but they are not alone. Ace tennis player Novak Djokovic swears by it too. These pathbreakers claim improvements in their health and skin after giving it up. Whether you are allergic to gluten or simply want to follow their path, we have the perfect gluten-free almond cake recipe for you.

Preparation time: 25 minutes | Baking time: 20 minutes | Serves: 4

350 g almond powder
200 g egg (separated)
120 g honey
10g baking soda
10 g vanilla essence
5 g salt
50 g sliced almonds

*Preheat oven to 180°C. Coat a 9-inch pan with butter and flour. Line the bottom with parchment paper.

*Beat 4 egg yolks, 100g honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the almond powder and beat on low until combined.

*Then, beat 4 egg whites in another large bowl with the electric mixer on medium speed until very foamy, but not stiff enough to hold peaks. Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.

*Bake the cake until golden brown and a skewer inserted into the centre comes out clean, about 20 minutes.

*Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely. Carefully transfer the cake to a serving platter.

*To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Tip: Make sure that the almonds are toasted a little before you make a powder and there is absolutely no moisture in the grinder jar to avoid any lumps in the cake.