apple & almond cake~ it's astonishing how buttery this cake tastes, given that there is not a gram of butter in it. the flour is replaced with ground almonds - and cooked, cooled, pureed fruit provides moistness and flavour/nigella Recipe posted by Nigella
Friday 13 April: Gluten-free Venetian carrot cake. Easy to make and deelicious (light and moist). Next time I'll try adding cream cheese to the marscapone icing and to use less caster sugar (maybe agave/honey?). Don't brown the pine nuts too much as they go on top of the cake while it's baking. I used half ground almonds, half ground walnuts. 5 stars.