Tuesday, April 24, 2012

Grain Free Almond Cream Danish

Yes, make this.  Simple ingredients, simple to make and really, really good.

For some decadence, make this with the cream cheese and mascarpone blend.  For a true GAPS and SCD legal low-lactose recipe, use homemade yogurt that has been strained.  To strain yogurt, just place a mesh strainer over a bowl, line with paper towels and plop some yogurt on top.  Leave overnight in the fridge to fully strain.

Grain Free Almond Cream Danish
serves 16

2 eggs
1/4 C butter melted
1/4 C honey (add a little more if you like it really sweet)
1 T GF almond extract
2 1/2 C blanched almond flour
1/2 tsp salt

1 C strained yogurt
1/2 C thickener free cream cheese and 1/2 mascarpone cheese
2 T honey
1/4 C sliced almonds

Preheat the oven to 350
First make the danish cake by whisking the eggs, honey, almond extract and cooled melted butter
Whisk in the blanched almond flour and the salt (no baking soda for this recipe, this keeps the cake dense)
Pour the batter into a square glass baking dish, no need to butter before hand
In a separate bowl make the topping by whisking together either the strained yogurt or the cream cheese and mascarpone blend with the honey
See?  simple
Dollop the topping onto the cake and spread evenly but not perfectly
Sprinkle with the sliced almonds
Bake around 35 minutes until the cake and topping look solid and a bit dry
Remove from the oven and let cool before slicing

1 comment:

Louanne Bertrand said...

Goodness, that looks amazing. Thanks for creating such delicious treats!