Amaretto white cake with Marzipan buttercream (low FODMAP)

60 Minutes • Gluten-free • Very low lactose • Low FODMAP • Serves 8 - 12 • My client challenged me to make a white cake that was almond-flavored. Challenge accepted. Amaretto white cake with marzipan buttercream was born! If you love the taste of Amaretto you are going to adore this cake. It’s moist and delicious and the flavors are delicate but distinct.

Ingredients: Amaretto white cake

8 tablespoons unsalted butter, at room temp or slightly softened but not melted

1/2 cup coconut oil, softened but not melted

1 3/4 cups granulated sugar

2 3/4 cups gluten-free flour blend (I used King Arthur Measure for Measure but Bob’s Red Mill Cup for Cup would also work fine)

1 tablespoon baking powder

3/4 teaspoon salt

2 teaspoons Amaretto

1 teaspoon almond extract

6 large egg whites

1/2 cup lactose-free milk

1/3 cup lactose-free sour cream

Ingredients: Marzipan buttercream

1 cup butter, softened (or 1 1/2 cups butter and omit the marzipan)

7  ounces marzipan, cut into cubes plus 4 teaspoons cold water (to soften the marzipan) - optional

5 cups powdered sugar, sifted

1/3 cup coconut cream (or you can substitute real cream)

1/2 teaspoon almond extract (if not using marzipan, use one full teaspoon almond extract)

1/4 teaspoon salt 

Directions

Preheat oven to 325 degrees F. Grease two 9-inch or three 8-inch round cake pans and lay a circular sheet of parchment on the bottom of each pan so you can easily remove the cakes from the pans.

Whisk together the gluten-free flour, baking powder, and salt in a small bowl and set aside.

In the bowl of a stand mixer, cream together butter, coconut oil, and sugar until very light and fluffy, about 5 minutes. Add the egg whites, one at a time. Allow each egg white to incorporate before adding the next. After adding the last egg white, add the vanilla and almond extract. Mix the batter for 45 seconds. It should appear very light and fluffy--almost like frosting.

Reduce speed to low. Add about 1/3 of the flour, followed by the sour cream. Then, alternate between the remaining flour and milk, allowing each to almost incorporate before adding the next. After the last addition of milk, mix the batter until smooth, about 45 seconds.

Use a flexible rubber spatula to scrape the bottom of the bowl. If any dry flour comes to the surface, gently mix it into the batter.

Divide the batter evenly among the cake pans. Smooth the batter evenly into each pan with the back of a spoon.

Bake until the cakes are set and a cake tester inserted into the middle comes out with only a few crumbs attached about 20 - 25 minutes. The color will look very pale. Only the edge will turn a light golden brown.

Allow cakes to cool in the pan for 10 minutes and turn out onto a wire rack to cool completely before frosting.

Directions: Marzipan Butter Cream

Break your marzipan into pieces and put it into a bowl. Add the water (4 tsp) and knead the water into the marzipan until most of the water has been absorbed into the marzipan (this is to soften the marzipan so it's easier to beat into the buttercream).

In the large bowl of your stand mixer, beat the butter until light and creamy, about 2 minutes on medium speed.

Add powdered sugar, coconut cream (or heavy cream) almond extract, and salt. Turn the mixer to low and mix untill the ingredients are incorporated.

Once the ingredients are combined, add the softened marzipan and beat until fully combined then increase speed to medium-high and mix until light and fluffy, about 2 minutes.

Check the consistency of your buttercream. If it's a little too thick then add a little milk (no more than a tsp at a time) and mix to combine. If frosting seems too thin, add an additional two tablespoons of powdered sugar. Keep adding a little more until the consistency is right.

Assemble and Frost the Cake

Spread a generous (about 3/4 cup) amount of frosting on top of the first layer. Repeat with the remaining one or two layers. Spread a layer of frosting evenly on top of the cake. Then, frost the sides. Slice and serve.

Eat and enjoy every bite—because you can!

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