Ken Gordon, a longtime veteran of our Member Services Team and a talented pastry chef, shared this recipe for a tasty skillet cake that is gluten-free, soy-free, and optionally dairy-free.
Ingredients
For the cake:
- Olive oil or butter for greasing the pan
- 2 cups gluten-free all-purpose flour
- 1/2 cup blanched almond flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or fine sea salt
- 2 large eggs, lightly beaten
- 2/3 cup extra virgin olive oil
- 1/2 cup plus 2 tablespoons milk or non-dairy milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 cup sliced almonds
- 1 tablespoon raw sugar
- Basil whipped cream (optional), for serving
For the whipped cream:
- 1 cup heavy whipping cream, chilled
- 1 tablespoon granulated sugar
- 2 tablespoons finely chopped basil
Directions
Step 1
Preheat the oven to 350°F. Grease a 10-inch cast iron skillet with olive oil or butter.
Step 2
In a large bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda, and salt.
Step 3
In a separate bowl, whisk together the eggs, olive oil, milk, lemon zest, lemon juice, and vanilla.
Step 4
Pour the wet ingredients into the dry ingredients and stir until combined thoroughly. Transfer to the greased skillet.
Step 5
Sprinkle the batter with the almonds and raw sugar.
Step 6
Bake for 30 to 35 minutes, or until a skewer inserted into the center of the cake comes out clean.
Step 7
Make the whipped cream: Whip the cream at high speed with the whisk attachment of an electric mixer until the cream thickens.
Step 8
Add the sugar and continue to beat on high just until stiff peaks form. Gently fold in the basil. Serve immediately.
Recipe from Simply Gluten Free Magazine, March/April 2020