This Christmas one of my lovely friends bought me the most marvellous cookbook, Persiana by Sabrina Ghayour. It’s one of those books that leaves you with the desire to invite people round for dinner immediately, so that you can try out as many dishes as possible. Every recipe seemed to catch my eye, but one stood out more than most, principally due to the presence of pistachios, almonds and, an ingredient I don’t get to use often enough, rosewater.
It seems I may have a thing for gluten free carrot cake (I can heartily recommend the Venetian Carrot Cake), or possibly almond based cakes in general (Blueberry Polenta Cake with Lavender Syrup and Pomegranate Jewel Cake).
Maybe it’s that hint of almond taste and texture or perhaps it’s the fact that the lack of flour makes it possible to happily eat more than your fair share! (continue reading…)
Today’s post is for my good friend Helen. A while back she was declared gluten intolerant and condemned to a life of missing out on amazing cakes, so when I started my blog Helen requested that I post some interesting gluten free desserts. There’s only so many meringues a person can eat and whilst a coconut macaroon is heavenly, sometimes you just fancy a change.
My search for a slightly more unusual gluten free cake led me to this wonderful carrot cake. Like all good carrot cakes it’s scrumptiously moist and this is only improved by the addition of ground almonds and sultanas. As well as being gluten free it’s also dairy free, and I’m sure you could replace the eggs with flax eggs to make it completely vegan.
The cake is unleavened so it’ll stay fairly flat, but it still feels light and fluffy, I guess it’s something to do with it not being weighed down by dense, wheat flour. This lightness makes this the ideal cake for an afternoon treat or a moderately virtuous dessert. We all need a little break from wheat every now and then, so why not give it a go? (continue reading…)