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GF Almond Red Currant Bundt Cake

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A tender, buttery gluten-free bundt cake enriched with almond flour and lifted with whipped egg whites, studded with tart red currants, and finished with toasted sliced almonds.

Ingredients

1 cup unsalted butter, room temperature

1 2/3 cup sugar

1 tbsp vanilla extract

5 eggs, separated

2 cups gluten-free bread flour

1 tsp baking powder

1/2 tsp salt

3/4 cup almond flour

1/2 cup fresh or frozen red currants (do not thaw if frozen)

1/2 cup sliced almonds

Instructions

  1. Preheat oven to 325°F (165°C). Generously butter and flour a 10–12 cup bundt pan.
  2. In a stand mixer, cream butter, sugar, and salt for about 5 minutes until pale and fluffy. Transfer mixture to another bowl and wash mixer bowl.
  3. Separate eggs. In the clean mixer bowl, whip egg whites to soft peaks. Set aside.
  4. Add egg yolks one at a time to the butter mixture, mixing just until combined.
  5. Fold in gluten-free flour in two batches, mixing gently and avoiding overmixing.
  6. Gently fold in whipped egg whites to keep batter airy.
  7. Add almond flour and vanilla; fold gently to combine.
  8. Fold in red currants carefully.
  9. Spoon batter into the prepared bundt pan, filling about 3/4 full. Sprinkle sliced almonds on top.
  10. Bake 55–65 minutes, covering loosely with foil if browning too quickly.
  11. Cool in the pan for 10 minutes, then invert onto a rack to cool completely.

Notes

Substitute red currants with blueberries, raspberries, or black currants.

Add lemon zest for a bright citrus note.

Use almond extract with vanilla for deeper almond flavor.

Fold in chopped nuts for extra crunch.

Dust the cooled cake with powdered sugar for a simple finish.

Nutrition

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