Gluten-free almond dove cake, tall, soft, and aromatic, with chocolate chips and a delicious nut glaze that creates an irresistible crust!!

Before achieving this result, I won’t hide that I made several attempts, good too but far from the original. Then I realized that with classic flours it would have been impossible and I decided to try a special mix for large leavened cakes.

An amazing result!! HERE you can find the mix I used for the dove cake.

Instead, you can find the disposable dove mold HERE.

Let’s see the recipe immediately 👇

Difficulty: Medium
Cost: Cheap
Rest time: 2 Hours 30 Minutes
Portions: 500 g mold
Cooking methods: Oven
Cuisine: Italian

Ingredients

335 g Gluten-free mix for large leavened cakes (I used the oro di sicilia mix)
100 g water
70 g vegetable margarine
1 egg white
3 egg yolks
7 g dry yeast (or 15g of fresh yeast)
1 g salt
5 g honey
1 teaspoon vanilla extract
1 orange (grated zest)
1 lemon (grated zest)
40 g chocolate chips
2 egg whites
20 g almonds
15 g hazelnut flour
15 g pistachios
100 g granulated sugar
20 g potato starch
as needed almonds
as needed sliced almonds
as needed sugar crystals

Tools

Mixer
Stand Mixer
Mold

Steps

Prepare the glaze in advance. Pour all the ingredients into a mixer and blend everything together. You’ll get a smooth cream, cover with plastic wrap and let it rest in the fridge.
Grate the zest of the lemon and orange, mix with honey and set aside.
Proceed to the dough for the dove cake. In the stand mixer, pour the flour with the yeast, start at low speed to mix and begin adding water. If using fresh yeast, dissolve it in water before adding it to the flour.
When the water is absorbed, add the egg yolks and the egg white one at a time, waiting for the first to be absorbed before adding the second. Proceed with the salt, the aromas, and finally the margarine in three stages.
At this point, increase the speed and knead for 10 minutes, the dough will start to bind.
Turn the dough out onto a floured surface with potato starch, add the chocolate chips by hand-kneading and form a ball (pirling). Divide into two and pirl again. Stretch both to form two sausages and place them in the dove mold crossing them and slightly pressing at the crossing point.
Cover the mold with a sheet of plastic wrap and let it rise in the oven with the light on. Place a pot with very hot water in the oven to create the right humidity.
Rising is not always the same, in my case, after about 2 and a half hours it was doubled and ready to bake. It is important that at the end of rising it is still just below the edge of the mold.
Take the glaze out of the fridge and generously cover the dove cake, distribute the sugar crystals, whole almonds, and sliced almonds.
Bake at 302 degrees Fahrenheit for 50/55 minutes.
It will rise a lot in the oven. Do the toothpick test for doneness.
Once cooked, leave it for 5/10 minutes in the oven with the door open.
Now it should be cooled upside down for 2 or 3 hours. I used 2 long skewers, crossed at the base of the mold, and then placed the dove cake on supports.