This cake is deliciously dense and rich, all while being gluten-free!
Makes one 9-inch cake
For the Pan:
1 Tbsp Butter, softened
2 Tbsp Sugar
4 Tbsp Butter, salted
1/2 cup Brown Sugar
2 cups Almond Flour
4 Eggs, beaten
Warm Caramel Sauce (recipe follows)
Garnish with 1 cup Almonds, slivered
Preheat the oven to 350° F.
Spread the 1 tablespoon of softened butter on the bottom and sides of your cake pan.
Coat the pan with 2 tablespoons of sugar.
Beat the butter and brown sugar until creamy.
Add in the almond flour and eggs until combined.
Scrape the batter into the prepared cake pan.
Bake 20 to 25 minutes, until the cake is golden brown and springy on top and barely beginning to shrink from the sides of the pan.
Cool the cake in the pan on a rack for 5 minutes.
Unmold the cake onto a cake platter and allow to cool.
Pour warm caramel sauce over cake and garnish with slivered almonds.
1 stick of Butter, salted
¾ cup Brown Sugar
½ cup Heavy Whipping Cream
In a small saucepan melt the butter over medium low heat.
Add the brown sugar and heavy cream together, whisking vigorously to combine.
Bring to a boil and reduce to a low simmer.
Stir continuously until the sugar is melted and no longer granular (about 3 minutes).
Allow to cool until just warm, then use in the recipe above.