Easter Almond Cake | BeyondCeliac.org
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Easter Almond Cake

From Chef Oonagh Williams of Royal Temptations Catering

Almond Cake


  • 1/2 stick (2 oz.) very soft butter
  • ½ cup (4 oz.) sugar
  • 2 large eggs
  • Pinch of salt
  • 1 cup (4 oz.) of almond meal
  • 1/2 tsp. gluten-free baking powder
  • 2 tsp. gluten-free almond extract
  • Topping: powdered sugar, ¼ to ½ cup sliced almonds


  1. Preheat oven to 350 degrees.
  2. Place all ingredients in a large mixing bowl and beat until well blended and fluffy, about 1 minute.  Mix will go lighter in color as you beat it.
  3. Spread mix in greased and gluten-free floured 8” x 8” cake pan. Sprinkle with sliced almonds.
  4. Bake in 350 degree oven for about 30-35 minutes until well-risen, golden brown and set but still soft in the middle.  The texture should be similar to rolls of almond paste when cut, but cooked throughout.
  5. Remove from oven, serve warm or cold,  sprinkled with powdered sugar.

Raspberry Sauce
Makes about 2 cups


  • 1 x 12 oz. bag of frozen raspberries
  • ½ cup. sugar
  • 1/2 cup water
  • ½ cup seedless raspberry jam or jelly for extra “oomph” of flavor


  1. Melt sugar and water together, add raspberries, and simmer for just a few minutes.  Stir in raspberry jam until it melts. Depending on ripeness of raspberries and your personal taste, you might want to add more sugar.

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