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Ingredients
- 175 grams granulated sugar (3/4 cup)
- 105 grams unsalted butter, room temperature (7 tablespoons)
- 1 teaspoon vanilla extract
- 1/4 teaspoon Fiori di Sicilia (optional) or pure orange extract
- 3 extra large eggs
- 200 grams blanched almond flour (2 cups)
- 30 grams coconut flour (1/4 cup)
- 30 grams tapioca flour (1/4 cup)
- 2 heaping teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 170 grams semisweet chocolate chips or chunks (1 cup)
Preparation
Step 1
Preheat oven to 325°F. Grease an 8.5-inch x 4.5-inch loaf pan with butter. Place a piece of parchment paper in the pan like a sling. The sides of the paper should be taller than the pan (makes a convenient handle to lift the baked cake from the pan).
In a large bowl beat the sugar with the butter until fluffy. Add the vanilla and Fiori di Sicilia, if using. Blend in the eggs. In a medium bowl whisk together the flours, baking powder, salt and cinnamon until combined and lump-free. Stir into the butter mixture until fully blended. Stir in chocolate chips. Spoon batter into the prepared pan and bake 40-45 minutes rotating the pan halfway. The cake is done when a toothpick inserted in the center of the cake comes out without crumbs. The cake should be golden brown when finished and the center will probably fall a little bit. Cool in the pan for 20 minutes. Use the parchment paper to lift the cake out onto a rack to cool completely. Slice with a serrated knife when completely cool for best results.