I have to tell you that although I, and everyone I served it to, loved this cake, it is cake with a bit of a caveat: it came out a little sunken in the middle. Since it’s a bundt cake, this doesn’t affect the looks of the uncut cake, but the individual slices had a tiny bit of a tunnel underneath. I made this recipe several times, playing around with the amounts of eggs, almond flour, and leavening agents, and it always ended up with a little valley in the center. I subsequently flipped over my bottle of cream of tartar to find that it had expired in 2010, so that may have something to do with it. (I’ve since purchased a new bottle, which was difficult to find at my local Whole Foods since the first two employees I spoke to had never heard of cream of tartar before–one began scouring the sauce section, perhaps in pursuit of an elusive bottle of tartar sauce. Anyway, I have yet to make this cake with the new bottle, but will update this post as soon as I do.) I recommend that you don’t open the oven to peek at the cake until it’s been in there for at least 18-20 minutes, since drops in oven temperature caused by opening the door can keep the middle of the cake from rising sufficiently.
I thought about waiting to post this until I’d had the chance to see if I could get rid of that little valley, but this cake is so yummy, so timely, and so easy that I decided to share it now. Chag sameach and happy Easter, if you’re celebrating one of those holidays, and happy (finally) spring if you’re not.
UPDATED 8/23/14–The tunnel problem has been solved! The revised recipe below should produce a tunnel-free cake :).
1/4 cup lemon juice*
1 teaspoon vanilla
*I got enough juice and zest for both the cake and the glaze from two lemons, but I’d recommend having a third lemon on hand just in case.
Preheat the oven to 350, and thoroughly grease a large (12-cup capacity) bundt pan with olive oil. Place the pan on a baking sheet.
To make the cake, whisk together the almond flour, tapioca starch, baking soda, and salt in a large bowl. Whisk together all the wet ingredients and the lemon zest in a medium bowl or two-cup measuring cup. Add the wet ingredients to the dry, and stir until well-combined. Transfer the batter to the prepared pan, and put the pan (along with the baking sheet that’s underneath it–this is just for ease of transport) in the oven. Bake for 20-30 minutes, until the middle is set and a toothpick comes out almost clean (a few small crumbs are okay, but no goo). Cool for about 30 minutes in the pan, then carefully run a thin knife around the inner and outer edges of the cake to loosen it. You can try to invert it onto a plate at this point if it seems loose, but it might need a little bit more cajoling. If it does, place it in the freezer for 30-40 minutes, then dip the bottom of the pan into a bowl of very hot water for about 30 seconds. Invert the cake onto a plate, and it should slide right out.
To make the glaze, combine all ingredients in your blender, or in a large bowl if you plan to use an immersion blender. Process until smooth, adding water as necessary to achieve a pourable consistency. Drizzle the glaze over the cooled cake (I transferred my glaze to a ziptop bag, snipped off a corner, and drizzled it on from the bag). Slice and serve!