A love letter to a cake

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Recently I have been experimenting a little more with gluten free baking. I have done loads of gluten free cupcakes before but had my first go at GF pastry which turned out to be a success. But then I saw this recipe on Jemma’s YouTube channel and it really made me curious – no xanthan gum needed (a powder which acts like gluten to bind the ingredients together), no flour – just polenta and ground almonds. So I decided to make it. Admittedly, it didn’t turn out quite as fluffy as Jemma’s (it was nice and moist though) so it does need tweaking – maybe play a bit with temperature or baking time (after all, my current oven isn’t the best to say the least). But it still tasted good and I shared with some friends, not omitting  to mention the shortcomings of it. And then something unexpected happened. I got this:

Needless to say, I was happy to hear that the cake was liked so much but I was also a little disappointed. The actual creator of the cake has to this date never received such a letter. At least it’s good to know that the things I create provoke such deep feelings, isn’t it? Have a look at the cake yourself:

Whole

Before we cut it

The inside

The inside

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