Why not bake an almond cake (gluten-free!) and use that and the huckleberries to make a trifle? The
berries would work particularly well with the almond flavor. Here's a recipe I've been looking at for our GF (your acronym guess here) peeps:
Almond Cake
Makes 6 servings
With such a straightforward ingredient list, it's hard to imagine running into any gluten, but check the label on the almond extract just to be safe. McCormick makes a pure almond extract that's gluten free. The cake really needs no embellishment other than a simple dusting of powdered sugar, but it's certainly amenable to many pairings.
6 ounces blanched slivered almonds (about 1 1/3 cups almond flour)
3/4 cup granulated sugar, divided
5 large eggs, separated
1 teaspoon pure almond extract
1/4 teaspoon salt
Powdered sugar, for serving
Preheat the oven to 350°. Oil (or butter) the bottom of an 8-inch springform pan. Line the bottom of the pan with parchment paper; oil the paper. Oil the inside of the pan well, all the way to the lip.
In a food processor, pulse the almonds with 2 tablespoons of the sugar until very finely ground. (Do not over-process or you'll have nut butter.) If using purchase almond flour, simply mix in the sugar.
Put the egg yolks in a large bowl with the remaining sugar. Using a hand-held or standing mixer, beat the yolks until thick and pale yellow, about 3 minutes. Stir in the almond extract and the ground almonds.
In another large bowl, combine the egg whites and salt. Using clean, dry beaters, beat the whites until stiff peaks form, about 3 minutes. Using a large rubber spatula, fold a quarter of the egg whites into the almond mixture. Gently fold in remaining whites in 2 or 3 additions.
Pour the mixture in the prepared pan. Bake until golden brown and a tester inserted into center comes out clean, 40 to 45 minutes. Let cool for 10 minutes. Run a knife around the edge of the cake. Remove the pan sides and move the cake (still on the pan bottom) to a rack to cool completely (it will deflate a little as it cools).
When the cake is cool, remove it from the springform base and peel off the parchment paper. Sift powdered sugar over the top of the cake. The cake can be made one day ahead and kept well-covered at room temperature.
