(no wheat; can be non-dairy)
I am a little reluctant to divulge this recipe. Since it is my standard fancy cake for all occasions, I really hate to give away how idiotically easy it is to make. If you wish to avoid dairy ingredients, substitute liquid non-dairy whipping cream for the regular whipping cream in the icing.
3/4 cup granulated sugar
1 cup whole almonds
2 tbsp potato starch, or potato flour
2 1/2 tsp baking powder
1 1/2 cups 35% cream, (or liquid non-dairy whipped topping product)
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tbsp instant coffee
2 tsp vanilla
Preheat the oven to 350°F (180°C). Lightly grease two 8 in. (20 cm) round cake pans and line the bottoms with parchment paper or waxed paper (cut exactly to fit).
In a blender (you really do have to use a blender) combine the eggs and sugar, and whirl at high speed until smooth. Now, add the almonds – yes, whole – put the lid back on and blend until the nuts are very finely ground and the mixture is almost smooth. Now add the potato starch or potato flour and the baking powder, and blend until combined. Pour the batter into the prepared cake pans, and bake for about 15 to 18 minutes, or until layers are lightly browned and spring back from a touch in the middle.
Let the layers cool for about 5 minutes then, run a knife around the edges of the pan to loosen, turn it over onto a metal rack and let the cake drop out. Peel off the paper and let the cake cool completely.
In medium bowl with an electric mixer, beat together the whipping cream, sugar, cocoa powder, instant coffee and vanilla until stiff. (Don’t forget to lick the beaters.) Frost and fill cake with mocha whipped cream, then decorate in an extremely tasteful and sophisticated manner. Or not.
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