Scandinavian Almond Cake

• 2.1 ounces sweet white sorghum flour (about 1/2 cup)
• 1.15 ounces brown rice flour (about 1/4 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 1 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup plus 1 tablespoon sugar, divided
• 5 tablespoons butter, melted and divided
• 2/3 cup unsweetened coconut milk
• 1 teaspoon almond extract
• 1 large egg
• Cooking spray
• 1/3 cup sliced almonds

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, baking powder, and salt in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine 3/4 cup sugar, 1/4 cup melted butter, and next 3 ingredients (through egg); add to flour mixture, stirring with a whisk until blended.
3. Pour batter into a 9-inch round cake pan coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon melted butter, and almonds in a small bowl; sprinkle over batter. Bake at 350u0b0 for 30 minutes or until edges are lightly browned and a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

sweet white sorghum, brown rice flour, flour, xanthan gum, baking powder, salt, sugar, butter, unsweetened coconut milk, almond, egg, cooking spray, almonds

Taken from www.myrecipes.com/recipe/scandinavian-almond-cake (may not work)