This cake is just like a wheat based cake. It's easy to make and doesn't cost an arm and a leg. My cake is 20cm square and about 8cm high so it's a good size. Unlike some other gluten free baking, this one gets better with age so you don't need to worry about freezing it.
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I decorated my cake with a layer of almond icing and then a layer of royal icing.
Lining the tin:
I don't have a big enough cake tin to bake this cake so I improvised - I used my 20cm brownie tin (if you have a high sided tin use it, you'll get better results). First I took a piece of brown paper about 30cm wide and folded it in half lengthwise. You may need two pieces, in that case staple them together. This forms the sides of the pan. Fold the corners and push it into the tin. I stapled it so that it stayed in place.
Next line it with baking or parchment paper. I ended up using two pieces because the paper wasn't wide enough to cover the brown paper. I lined it one way and then the other. I made my parchment big enough that it could fold over the brown paper and stapled it in place.
I thought that this would do the trick but when I put the cake batter in, the sides bulged so I ended up stapling a piece of cardboard to each side.
So next year, I'll buy the tin and I'll get a nice square cake instead of one that is oddly shaped. Live and learn.
PS: Excuse my (lack of) icing skills - need practice.
November 13, 2011