I’ve amassed a fairly impressive arsenal of gluten-free dessert recipes over the past few years, since my friends John & Bridgette went GF. And one of the biggest things I usually look for in these recipes is that they’re naturally free of gluten, rather than using weird ingredients to try and approximate the texture and taste of wheat recipes.
That’s why I’ve developed quite an affinity for almond meal. It’s super yummy, plus it has an awesome grainy texture—not perfect for every type of recipe, but helps provide a “crumb” to certain cakes and pastries. It’s also pretty easy to work with and really forgiving. I’ve kind of been on an almond cake kick lately for myself, because the flavor is perfect for this summer-to-fall transition time we’ve been in.
Which brings us to the uber-moist flavor bomb we’re talking about today…
This recipe is from Cookie + Kate, and as soon as she posted it, I was dying to give it a try. The almond cake is the star, and is taken up a level by the combination of orange zest and cinnamon in the batter, and the maple syrup makes it super moist. It’s also literally the easiest batter to throw together. Then the slightly-sticky cake is stopped with a roasted fruit compote, which provides additional juice dripping down into the cake. I went with pears and raspberries, which in hindsight was way too much juice to deal with. But you can use whatever strikes your fancy. This is awesome as leftovers, particularly for breakfast.
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