Looking for GF cake recipes

Might not be my favourite, but I'm not ready to publish my carrot cake recipe yet, however there are 2 non-gluten containing cakes I bake which are effectively the same cake. The base is

300g ground almonds

300g sugar,

300g butter

180g fine polenta

5 medium eggs.

Do the usual - beat eggs & sugar, eggs and mix in the rest.

Round 23cm/9" tin. (Lined)

Variant 1 is to add a teaspoon of bitter almond extract - this is the French style almond cake, variant 2 is to add in grated zest of 2 lemons.

Bake at 180°C for 40-5 minutes - baked core temperature is 105°C. If getting too dark on-top, cover with foil. If using spring-form tins or loose-base tins then best to bake on a baking tray as there is often some molten butter leakage.

Let cool in the tin for 20 minutes for the lemon one, turn out and upside down - make syrup with the juice of the lemons & a tablespoon of sugar (boil briefly, let cool for a monent or 2), then drizzle it over the bottom. Let soak in for 10 minutes then flip it over. For the almond one you can leave it to cool in the tin.

The GF rules in the UK changed a while back and I can no-longer legally call my cakes gluten free - they're now made with non-gluten containing ingredients. The gluten content must be < 12 parts per million in a given product to be sold as gluten free and suitable for coeliacs and the only practical way to achieve that is to not use flour anywhere in the kitchen/bakery at all. I typically make up a batch of cakes on the day of the weekly "deep clean" and freeze the ones that aren't going out the next morning.

-Gordon

This is one I made (as a 3 layer cake) for my daughters wedding 6 years ago. We had several GF guests and they all said it was one of the best GF cakes they had ever had. I probably went through nearly twenty iterations of this cake before I thought I had it just right. Hope you like it.

Gluten-Free Hazelnut Cake

Ingredients

222 g Gluten-Free Flour
1 tsp Xanthan Gum
1/3 cup Hazelnuts, ground
7 Tbs Butter (softened)
1 cup Sugar (200g)
1/2 tsp Salt
1 tsp Vanilla
1 1/2 tsp Baking Powder
2 eggs
2/3 cup Milk (room temperature)

Directions

1) Preheat the oven to 350'F. Lightly grease a 9" round cake pan. Cut and put a piece of parchment in the bottom of the pan.

2) Combine the flour, the Xanthan gum and the ground hazelnuts in a bowl and mix well. Set aside.

3) Combine the butter, sugar, salt, baking powder and vanilla together and beat well for about 1 minute. Add one egg and beat for several minutes until fluffy. Scrape down the bottom and sides of the bowl, then add the other egg and beat for several more minutes until fluffy. Scrape the bottom and sides of the bowl again.

4) Beat in the milk alternately with the dry ingredients, using about 1/3 of each with each addition. Start with the milk and end with the dry ingredients.

5) Pour the mixture into the prepared pan and even it out in the pan by shaking. Bake for about 35-40 minutes, or until it springs back slightly when touched in the center or a tester comes out clean from the center. It should be light-brown on top.

6) Cool on a wire rack for 10 minutes before removing from the pan. Allow cake to cool completely on a wire rack.

Cooking Tip: Make sure this cake is done and don't under bake. It will fall in the middle if it's not done. It should be light brown on fop when done, and a toothpick inserted will come out clean.

This is one of my favorite.

BLOOD ORANGE, CORNMEAL, AND RICOTTA CAKE

adapted from Liz Prueitt who adapted from The River Café Cookbook

This cake is dense and moist, almost custard-like in texture. Make sure to slice the oranges very thin so they soften and caramelize a bit while the cake bakes.

Topping

2 blood oranges scrubbed and cut into very thin slices (I used a couple of cara cara slices too)

1/2 cup (100g) sugar

2 tablespoons water

Cake

1/2 cup (100g) unsalted butter, softened

3/4 cup (150g) granulated sugar

3 large eggs, at room temperature

3/4 cup (170g) whole milk ricotta

zest and juice of 2 lemons

1 cup (135g) almond meal/flour

1/3 (45g) cup fine cornmeal

1/2 teaspoon salt

Preheat your oven to 300ºF. Butter a 9-inch baking pan and line it with parchment paper. Butter the paper too, then dust the pan and paper with flour. Stir the water and sugar together, then spread it on the bottom of the prepared pan. Arrange the orange slices in a single layer on the bottom of the pan.

Cream the butter and sugar together with the lemon zest until very light and fluffy.  Add the eggs, one at a time, mixing for 30 seconds in between each addition. Then beat the mixture for 5 more minutes. Beat in the ricotta and lemon juice.

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Stir in the almond meal, cornmeal, and salt. The batter will be very thick. Spread the batter over the orange slices and bake the cake until a toothpick inserted into the center comes out clean, 40-50 minutes. Let the cake cool in the pan for about 20 minutes, then invert it onto a platter.

This isn't necessarily a cake recipe (sorry) but you have to try these GF donuts! My kids adore them. I've had to make the change to GF within the past year for my son's allergies. I've made these donuts for both my family and friends, and they have been a hit on every occasion. Just thought I'd share! I'm looking for different GF recipes myself that people have tried and tested. Thanks for this thread!