Paleo people – look away now!
I made a cake for a friend’s birthday. It was to share, and no-one but me needed to eat gluten-free… so, I was going to make this cake using ‘normal’ flour.
I had some ‘normal’ flour in my pantry (in case I decided to bake Rick his favourite shortcake – under desserts as Aila’s Shortcake… I can’t figure out how to do the linky thing).
I haven’t baked anything ‘normal’ since I discovered I have coeliac disease (nearly two years ago)… I had NO CLUE that flour would go ‘off’… but, by golly – it does – that’s not a smell I will forget in a hurry.
So anyway, I ended up making this using (the last of) a bag of gluten-free baking flour I also had in the pantry. I wasn’t sure if it would work, but it is lovely – light, moist and fragrant with lemon. I had a piece… it gave me belly-ache (because the only grains I eat these days are rice, and that – not very often (and frankly, when I DO eat rice – I don’t much like it anymore) and grains are BAD for you people!
Here endeth the lesson – on with the recipe:
160 ml cream