Vanilla Almond Tea Cake - FODMAP Everyday

Name: Vanilla Almond Tea Cake - FODMAP Everyday
Ingredients: 1 1/2 cups (218 g) low FODMAP gluten-free all-purpose flour,; 1 1/2 cups (144 g) finely ground almond flour, (made from blanched almonds, such as King Arthur); 2 teaspoons baking powder, (use gluten-free if following a gluten-free diet); 1 teaspoon salt; 1/2 teaspoon xanthan gum; 1/2 cup plus 2 tablespoons, (1 stick plus 2 tablespoons; 141 g) unsalted butter, (at room temperature, cut into pieces); 1 1/2 cups (297 g) sugar; 2 1/2 teaspoons vanilla extract; 4 large eggs, (at room temperature); 2/3 cup (65 ml) lactose free whole milk, (at room temperature)

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This buttery, vanilla tea cake is baked in a decorative ring mold and enhanced with almond flour. It is a great "keeper" and we even like it best on Day 3!

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Ingredients

1 1/2 cups (218 g) low FODMAP gluten-free all-purpose flour,
1 1/2 cups (144 g) finely ground almond flour, (made from blanched almonds, such as King Arthur)
2 teaspoons baking powder, (use gluten-free if following a gluten-free diet)
1 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup plus 2 tablespoons, (1 stick plus 2 tablespoons; 141 g) unsalted butter, (at room temperature, cut into pieces)
1 1/2 cups (297 g) sugar
2 1/2 teaspoons vanilla extract
4 large eggs, (at room temperature)
2/3 cup (65 ml) lactose free whole milk, (at room temperature)