October 2021 Contributor Katherine McMillan Gluten free almond cake I was never a baker...but I love all things almond so when I saw this recipe and noted the very relevant to me instructions that you could “use whoever is on hand, very flexible” I gave it a try! During COVID, I baked this cake weekly, trying all different a daptions, including adding cocoa powder, using Stevia instead of sugar, and (best of all) adding wild M aine blueberries. All versions are delicious! It gets tastier by the day as the oil keeps it moist. Give it a try! N SGC MEMBER RECIPE EXCHANGE October 2021 Gluten Free Almond Cake 3 or 4 eggs, separated 1/3 - 3/4 cup of olive oil – try lemon or blood orange flavored olive oil! 2 ½ cups of almond flour ¾ cup of sugar, or stevia, or honey - to taste 1 teaspoon almond extract and 1 teaspoon lemon extract – optional Original recipe called for dashes of nutmeg and cinnamon, but I don’t use these Slivered almonds for topping - try the honey coated ones from Trader Joes Heat oven to 350 Wisk together the eggs yolks and olive oil, add in the extracts and if using honey add to this Stir the dr y ingredients together. If using sugar, save some for the egg whites Beat egg whites till stiff Stir wet ingredients and dry together, don’t overmix Fold in egg whites Spoon into a parchment lined tart pan or cake pan Sprinkle slivered almond on top Bake for 25 - 30 minutes