Looking for a special treat for a summer birthday or family reunion? Try Dr. Sprecher's cake, which she has modified to be grain-free and lower in sugar.
3/4 cup butter, softened
1/2- 3/4 cup coconut sugar
4 eggs, separated
1/2 cup milk or almond milk
1 tsp vanilla
1 1/2 cup Bob's Red Mill Blanched Almond Flour
1/2 cup Paleo flour or coconut flour
1/4 teaspoon salt
2 tsp Rumford baking powder
Preheat oven to 350 degrees. Use coconut oil or flour to grease a 7" x 11" rectangular pan and set aside. Whip egg whites until stiff and set aside. Cream butter with sugar until smooth. Add egg yolks and blend well. Add vanilla and milk, gently blend into combined dry ingredients. Using a hand mixer, whip until well-blended. Gently fold in egg whites.
Options: Add one cup of blueberries or chocolate chips.
Pour batter into greased rectangular dish. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
Enjoy plain, or with favorite icing or praline topping.
3/4 stick butter
1/2 tsp salt
1 tsp vanilla
3/4 cup coconut sugar, blended with 2 TB gluten-free (Paleo) flour
1 1/2 cups pecans
2 eggs, beaten well
Preheat oven to 425 degrees.
Melt butter slowly in heavy skillet. Stir in sugar mixture using a wire whip until blended. Turn off heat. Gently whip sugar mixture into beaten eggs until smooth. Add vanilla and salt. Stir in pecans.
Take almond cake fresh from the oven and use a knife to loosen it from the pan. Pour praline mixture over the cake and spread evenly. Bake at 425 degrees for 8-12 minutes until lightly brown and set.
Enjoy plain or with ice cream. With less sugar, it also makes a great breakfast cake.