This delicious, gluten free, almond cake is technically a Passover cake (and that's why I made it this time) however I make it all year round. It's absurdly moist and delicious. It's easy enough to make and there's no need to decorate it with anything more than a dusting of powdered sugar. Finally, it's gluten free by design (rather than by substituting gluten free flours for wheat flour) which makes it perfect for people with coeliac disease (like my cousin).
The thing about gluten free baking is that baked goods that are gluten free by design (typically recipes designed for Passover because of the restrictions on grains/leavening/etc., as well as many cream and fruit based desserts) are almost always better than ones that are forced into being gluten free. Think about it:
- flourless chocolate cake
- coconut macaroons
- French macarons
- meringues and dacquoise
- mousses
- ice cream/sorbet/frozen yogurt/granita/semifreddos/mendiants/parfaits/etc (as long as they don't have additives like cookie pieces or any glutenous cake bases, which some of mine did, but you get the point)
- many candies (such as caramels) and chocolates (such as bonbons),
- soufflés
- fruit and sabayon gratins
- panna cotta/creme caramel/creme brûlée/pots de creme/etc
- fruit salads and soups
All of these are naturally gluten free and delicious!
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