Gluten-Free Goodies: Delicious Desserts, No Flour Required

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A symphony of textures and tastes, this gluten-free saffron-spiced almond cake is a delightful fusion of Mediterranean and Middle Eastern culinary traditions. The cake’s delicate crumb, infused with the aromatic warmth of saffron and the nutty richness of almonds, is a testament to the power of global flavors.

Ingredients:

For the Cake:

  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • For the Saffron-Orange Syrup:
  • 1/2 cup granulated sugar
  • 1/4 cup fresh orange juice
  • 1/8 teaspoon saffron threads, crushed and steeped in 1 tablespoon hot water
  • For the Almond Frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup almond flour
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

    • Top BEST Gluten-Free Desserts - Meaningful Eats
    Top BEST Gluten-Free Desserts – Meaningful Eats

    Image Source: meaningfuleats.com

    Preparation Process:

    Total Time: 1 hour 30 minutes

    Prep Time: 30 minutes
    Cook Time: 45-50 minutes

    1. Preheat Oven: Set your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
    2. Make the Cake Batter: In a medium bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, salt, cardamom, and saffron-infused water.
    3. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the yogurt and vanilla extract.
    4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
    5. Bake the Cake: Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
    6. Make the Saffron-Orange Syrup: While the cake is baking, combine the sugar, orange juice, and saffron-infused water in a small saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes.
    7. Cool and Syrup the Cake: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Once cool, poke holes in the top of the cake with a fork and drizzle the saffron-orange syrup evenly over the top.
    8. Make the Almond Frosting: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the almond flour and vanilla extract, then gradually add the milk, one tablespoon at a time, until desired consistency is reached.
    9. Frost the Cake: Once the cake is completely cool, frost the top and sides with the almond frosting.

    Serving Ideas:

    Elegant Presentation: Dust the frosted cake with powdered sugar and garnish with fresh orange zest and edible flower petals.

  • Aromatic Pairing: Serve with a cup of fragrant saffron tea or a glass of chilled orange blossom water.
  • Decadent Dessert: Pair with a scoop of vanilla bean ice cream or a dollop of whipped cream.

    • This gluten-free saffron-spiced almond cake is a celebration of global flavors, blending the warmth and spice of the Middle East with the delicate sweetness of Mediterranean desserts. The result is a truly exquisite treat that is sure to delight both the palate and the soul.