This Gluten free almond glazed bundt cake is a delicious sweet treat with a soft and airy texture and a crunchy almond flavoured glaze on top.
This soft bundt cake with a crunchy and delicious almond glaze is perfect if you want to bake a special dessert and, at the same time, take care of those leftover egg whites. Pretty easy to put together, the cake itself is quite amazing: a delicate and very soft texture and a crunchy almond-flavored crust perfect for a special day’s breakfast.
You will need:
Let’s make the base for our gluten free almond glazed bundt cake
- 4 whole eggs
- 4 egg whites
- 200g of sugar
- 250g of all purpose gluten free flour
- 16g of baking powder
- The zest of one lemon
- A teaspoon of vanilla extract
- 120g of sunflower oil
Whisk all the (eight) egg whites until stiff peaks form and set aside.
Mix the egg yolks with the sugar, vanilla extract and lemon zest. Pour in the oil, then add the sifted flour and baking powder.
Stir in a small part of the egg whites, just enough to soften the mixture a little, then fold it the remaining egg whites a little bit at a time.
Pour the mixture into 22cm bundt cake mold, buttered and floured. Bake in preheated oven at 180 degrees for about 20/25 minutes.
Now, while the cake is baking in the oven, let’s move on to the icing.
Let’s make the glaze!
- 2 egg whites
- 60g of icing sugar
- 50g of almond flour
Mix the egg whites with the whisk until they are pale and firm. Pour in the sugar first and then the almond flour while whisking until you get a thick but still spreadable cream.
After at least 20 minutes of baking, when the cake is already quite firm but still needs a few minutes in the oven, remove it from the oven and generously brush the surface with your icing. Decorate with some whole almonds, almond flakes and coarse sugar, then put it back in the oven for another 10/15 minutes or until the icing is thick and golden. Let it stand in the oven with the door open for a few minutes, then take it out and wait for it to cool completely before removing it from the mold.