So glad a rewind day came up because while I’ve not been terrible about baking along I’ve been really terrible about writing about what I’m baking.
I was excited for this recipe because I tend to find most gluten free baked goods awful but so many people seem to want them. This had the simplest of ingredients and I usually have these on hand.I went full-on gluten free and used almond flour for the pan which turned out just fine.This recipe made good use of the eggs to add texture and keep a light almond batter.The real trick to this cake was mixing gently and keeping the batter nice and light.This cake looked fabulous and simple on the cake stand with a little powdered sugar. I got mixed reviews on this cake. Some people thought it was way too plain and some people were absolutely over the moon. I liked it but thought it was slightly plain. It is definitely something I would make again as a gluten free treat and maybe add a side of fruit or some of the spiced hibiscus syrup we originally made to go with the coconut tapioca.