Almond Cake with Pineapple-Rum Filling
This cake is a spin on bizcocho mojadito, which is often served at celebrations in Puerto Rico and the Dominican Republic. We made this gluten-free almond cake using a cup-for-cup blend with xanthan gum, such as King Arthur Gluten-Free Measure for Measure Flour. If gluten-free isn't your priority, you can substitute 1 cup all-purpose flour and 3/4 cup white whole-wheat flour for the GF flour. Read more about Kristen Hartke's love of baking.
EatingWell Magazine, May 2020
Gallery
Credit: Johnny Autry
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate filling (Step 4) for up to 1 week.
Equipment: Two 8-inch round cake pans, parchment paper
Nutrition Facts
Serving Size:
1 piece Per Serving:
333 calories; protein 4.5g; carbohydrates 37.5g; dietary fiber 3.8g; sugars 21.3g; fat 17.5g; saturated fat 3.5g; cholesterol 8.7mg; vitamin a iu 136.6IU; vitamin c 26.1mg; folate 13.6mcg; calcium 77.8mg; iron 1.1mg; magnesium 32.8mg; potassium 213.5mg; sodium 200.2mg; added sugar 15g.