MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Flour Cake Categories: Cakes Yield: 1 Cake MMMMM----------------------------CAKE--------------------------------- 4 1/4 c Slmond flour; sift & make -sure lumps are broken up 1 c Tapioca flour or arrowroot -starch 1 ts Baking soda 1/4 ts Salt 3 Eggs 3/4 ts Xanthum gum 1/2 c Honey 1/2 c EV olive oil 1/4 c Lemon juice 2 tb Lemon zest MMMMM--------------------------FROSTING------------------------------- 1/2 c Unsalted butter; softened 8 oz Cream cheese ** 1 ts Vanilla extract 1 ts Almond extract 1/4 ts Salt 4 c Powdered sugar ** Substitutes: If someone can't tolerate cream cheese, good substitutions might be ricotta cheese, mascarpone cheese, dusting the top of the cake with confectioner's sugar, or using slightly sweetened greek yogurt (jk). Cake: Grease and flour lightly (with almond flour) two 8" round layer plans. In a medium bowl, mix together almond flour, tapioca flour, baking soda, xanthum gum and salt. In a 2nd large bowl, whisk together eggs, honey, olive oil, lemon juice, lemon zest, and vanilla until well combined. Add flour mixture into wet in increments, and stir until well combined. Once fully mixed, pour into two 8" prepared cake pans. I usually coat parchment paper with butter and line the pans as well. Bake for 30 minutes or until toothpick inserted comes out clean. Let cool completely before frosting. Frosting: Add the cream cheese, butter, and a pinch of salt to a bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth, about 1 minute. Add the powdered sugar and mix on the lowest speed until the sugar is incorporated. Add the vanilla and lemon juice and mix an additional 30 seconds to 1 minute until the frosting is smooth and creamy. Frost your baked goods after they have cooled completely. Recipe by Janis Kracht MMMMM