Gluten free almond pound cake
5 oz Powdered Sugar
½ oz Cornstarch
2 ½ oz Almond MEAL or Almond Flour (any nut flour will work)
4 ½ oz Egg Whites
¼ oz SC Local Sorghum or local honey
4 oz Butter Melted
Mix the Powdered Sugar, Starch, and Almond in a bowl with a whisk till all lumps are gone. Using the whisk, mix in the remaining ingredients one at a time. Deposit into pan sprayed muffin tins and bake at 380 to 400º until golden brown. About 12-15 minutes. Serve warm with powdered sugar sprinkled on top.
This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.