cuppa

Gluten-Free Recipes:
Almond Torte

 pot

Ingredients:

50g potato flour 1 tsp GF baking powder
150g almond meal 150g caster sugar
6 eggs - separated 2 tblsp brandy (or water)
pinch of salt  

Method:

Pre-heat oven to 160C

Grease and cornflour a springform tin.

Sift potato flour and baking powder together.
Beat egg whites until very stiff and transfer to a clean bowl.
Beat egg yolks and sugar together until thick.
Stir in almond meal, potato flour, salt and brandy until well mixed. You can use low speed on mixer.
Gently fold beaten egg whites into mixture until just combined.
Pour mixture into prepared tin and bake for approx. 45 minutes until golden in colour.

Note: We found this recipe in an old Dutch cookbook belonging to Robert's auntie and didn't even have to adapt it!
You can have it plain but I put chocolate icing on the top. Tasted pretty darn good!

Back to Index Top of Page
© Permission is granted to copy this document, at no charge and in its entirety, provided that the copies are not used for commercial advantage, and that the source is cited and that the present copyright notice is included in all copies.

Last updated :October, 2000