Pregnancy Friendly Gluten Free Opera Cake

Total time4 hr 55 min

Prep time1 hr 30 min

Cook time25 min

4.5

(6)

Pregnancy Friendly Gluten Free Opera Cake

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Ingredients

12 servings

For the joconde sponge

1 ½ cups almond flour, finely ground
1 ½ cups powdered sugar, sifted, divided
¼ cup tapioca starch
6 large eggs, divided (4 whole, 2 whites separated)
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
3 tbsp unsalted butter, melted and cooled
¼ tsp fine salt
2 tbsp granulated sugar

For the coffee syrup

½ cup water
⅓ cup granulated sugar
2 tbsp instant espresso powder
Ingredient note
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe is roughly 62 mg per serving.

For the coffee buttercream

4 pasteurized egg yolks
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
½ cup granulated sugar
4 tbsp water
1 ½ cups unsalted butter, cut into 1-inch cubes, at room temperature
1 tbsp instant espresso powder
Ingredient note
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe is roughly 62 mg per serving.

For the chocolate ganache

6 oz dark chocolate (70% cacao), finely chopped
Ingredient note
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe is roughly 62 mg per serving.
¾ cup heavy cream
1 tbsp unsalted butter

For the chocolate glaze

4 oz dark chocolate (70% cacao), finely chopped
½ cup heavy cream
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.

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