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Gluten-Free Almond Cake Serves 4-6 Cake Ingredients:

3/4 cup sugar 1/2 cup unsalted butter, room temperature 8 oz. almond paste 3 large eggs 2 tbsp brandy 1/4 tsp pure almond extract 1/4 cup gluten-free all-purpose flour, plus more for dusting cake pan 1/3 tsp baking powder Confectioners’ sugar Glaze Ingredients: 1 cup apricot jam ¼ cup water Directions: Butter and flour an 8-inch round cake or spring-form pan. Preheat oven to 350 degree. Using an electric mixer, combine sugar, butter, and almond paste on medium until blended. Reduce speed to low and add eggs one at a time. Add brandy and almond extract. Add flour and baking powder, and mix until just combined. Pour batter into prepared pan. Bake 40 minutes or until a toothpick comes out clean. Let cake cool completely. Place the cake onto a cake plate. Place a saucer upside down, in the middle of the cake and dust with powdered sugar. Remove the saucer. Create the glaze by combining the apricot jam with water in a saucepan. Heat until the sauce is warm, but not hot. Spoon evenly over the center of the cake. Enjoy! {Gluten-Free and High Fructose Corn Syrup-Free}