Alpha Gal Friendly Gluten Free Opera Cake

Total time4 hr 55 min

Prep time1 hr 30 min

Cook time25 min

Alpha Gal Friendly Gluten Free Opera Cake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the joconde sponge

1 ½ cups almond flour, finely ground
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
1 ½ cups powdered sugar, sifted, divided
¼ cup tapioca starch
6 large eggs, divided (4 whole, 2 whites separated)
3 tbsp unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ tsp fine salt
2 tbsp granulated sugar

For the coffee syrup

½ cup water
⅓ cup granulated sugar
2 tbsp instant espresso powder

For the coffee buttercream

4 pasteurized egg yolks
½ cup granulated sugar
4 tbsp water
1 ½ cups unsalted butter, cut into 1-inch cubes, at room temperature
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp instant espresso powder

For the chocolate ganache

6 oz dark chocolate (70% cacao), finely chopped
Chef's tip
If possible, pick a bar that's close to 70% cacao. A higher cacao percentage is more bitter and less sweet.
¾ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the chocolate glaze

4 oz dark chocolate (70% cacao), finely chopped
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp light corn syrup

Instructions

1
Preheat the oven to 425°F (220°C). Line an 18x13-inch rimmed half-sheet pan with parchment paper and lightly grease the parchment with butter or nonstick spray.
2
In a large bowl, whisk together the almond flour, 1 1/4 cups of the sifted powdered sugar, and the tapioca starch until evenly combined. Add the 4 whole eggs and beat with a hand mixer on medium-high speed for 3 minutes, until the mixture is pale, thick, and falls from the beaters in a wide ribbon. Fold in the melted, cooled butter.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!