Easy Almond Cake
can be made gluten-free
The inspiration for this recipe came from Grace Higgens’ “Hurry Cake”, which was a simple cake of self-raising flour, ground almonds, butter and sugar. Grace was the housekeeper and cook at Charleston House, and Virginia Woolf enjoyed her cakes so much when she visited that she requested the recipes from Grace as “I can’t get any cakes made except yours that I like to eat” (thank you card from Virginia to Grace, in 1936). This version is a little different and also involves icing, but I love the idea of a simple cake you can pull together at the last minute, without too much fuss.
If you don’t want to make this cake as a gluten-free version, you can substitute 100g plain flour instead of the 100g gluten-free flour. I used our Shipton Mill all purpose gluten-free flour here.
Serves 8-10
Note on cooking – if you’re making this gluten-free, be sure to check the baking powder is gluten-free certified, as not all of them are.
