This is not a joke. This cake is gluten free, sugar free and guilt free – ok, maybe not completely guilt free, but 250 calories isn’t bad for a slice of cake. I don’t care who you are.
I do have something to get off my chest though…I didn’t make it. I did, however, eat it which surely gives me the credentials to write this post.
I have recently been plunged into the world of food allergy and intolerance – and before you start hyperventilating, it’s not me. I can, and will, eat anything. However, friends of mine have been experimenting with excluding certain types of food from their diets and I think generally it’s becoming more and more common for people to be gluten free, dairy intolerant or just not eating this or that in search of health benefits etc.
One of my friends has decided to try going gluten free to see if it is, as it is purported to do, inhibiting her thyroid function. Another friend has cut out sugar, among other things, to improve her overall health. The two dietary limitations together helped create this cake.
The sugar free friend is allowed agave syrup and honey, so the sweet and flowery agave was used in place of sugar. The gluten free friend is allowed nuts, so ground almonds were used in place of flour. Add a couple of eggs and some butter and Bob’s your uncle: cake.
Pears were spread on the bottom of the tin with some slivered almonds and the cake batter poured on top to create a kind of upside down cake. Any fruit would be just as delicious though, especially those that go well with the sweet amaretto flavor of the almonds. Mmm…peaches and amaretto. Sorry, back to this dessert.
It was moist and full of flavor. The pears were perfectly cooked and gooey – or so I’m told, the pear was nabbed from the bottom of my slice! We tossed around the idea of replacing half the butter with buttermilk to help reduce the calories and the greasiness, which wasn’t unpleasant but was noticeable.
This cake and the no dairy depression cake just go to prove that whatever your food nemesis, there is always a way to bake a cake.
100g Agave Syrup
150g Ground Almonds
1. Preheat oven to 350°F (180°C).
2. Cream together butter, agave abs lemon zest.
3. Beat in eggs.
4. Add ground almonds and stir to combine.
5. Add fruit of choice to bottom of lined baking tin and pour batter over the top.
6. Sprinkle with galled almonds and place in the oven.
7. Bake for 30 minutes or until it feels firm to the touch.