Last week, my foodie friend, Cheryl, came to visit from Nashville. She is gluten intolerant and I just bought a bag of almond flour for my pantry.
To be honest, I wanted the almond flour to start making my own macaron cookies. You know, these things:
Homemade macarons have been in my sights for a long time. Sigh...excuse me I while swoon.
Back to the business at hand. Gluten-free cake recipe and gluten-free friend visiting. Worlds collide!
Literally five ingredients. Six, if you want to dust the finished cake with powdered sugar.
For this recipe, you just have to be a bit gentle with the ingredients. You fold some egg whites together with the almond flour and then again into egg yolks. This is a great cake to dress up, either with the dusting of powdered sugar or Dorie's super smart suggestion. She slices it in half horizontally and fills it with jam.
Cheryl gave the cake a big gluten-free thumbs up. It was a great weekend cake for us as we took a small roadtrip to wine country. Even G, who is not used to gluten-free baked items, loved it. Although he has requested that the next one I make include the jam. Some honey. Some chocolate sauce...