Catherine Ruehle and Sarah Scheffel adapt your favorite cake recipes into gluten-free treats in Let Us All Eat Cake.
This cake has a texture that I can only describe as pleasantly toothsome. It’s dense and nutty, which makes it particularly satisfying for breakfast or as an afternoon snack with a cup of tea. Don’t skip the honey glaze—it comes together in a flash and elevates this already irresistible cake to extraordinary.
- Preheat the oven to 350°F. Lightly oil a 9-inch-diameter cake pan with nonstick cooking spray or coconut oil, and then line the bottom of the pan with parchment paper. (Don’t be tempted to skip the parchment—this cake tends to stick to the bottom of the pan.)
- To make the cake: In a medium bowl, whisk together the flour blend, almond meal, polenta, and xanthan gum. Stir in the chopped almonds
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Add the orange zest and beat until incorporated. Add the eggs, orange juice, and vanilla and mix on low to combine, then on medium for 30 seconds until incorporated. Remove the bowl from the mixer and fold in the flour mixture.
Reprinted with permission from Let Us All Eat Cake copyright © 2014 by Catherine Ruehle and Sarah Scheffel. Published by Ten Speed Press, an imprint of Penguin Random House LLC