This little gluten free marvel comes to us courtesy of my friends at Leite's Culinaria. I made it first in my role as a recipe tester for the site, and then again last weekend as an elegant and super tasty end to a dinner party I was hosting. I don't know many people with full-blown Celiacs, but I dare say a quarter of my friends are trying to limit their intake of gluten and so a cake like this in my repertoire is most welcomed.
A twist on a French dacquoise, this cake serves up light and airy, nutty with ground almonds and hazelnuts, and bathed in warm spices that are just perfect this time of year. Serve it straight up with tea or coffee in the morning or as an afternoon treat, or dress it up a little with chantilly and some fresh berries for a homey yet sophisticated dessert.
A stand mixer is pretty much a required piece of equipment for this baby as the egg and sugar are whisked until tripled in volume, a procedure you are NOT going to want to do by hand. Leftovers (not that you're likely to have any) will keep well in the fridge for up to a week if carefully wrapped.
Cheers – Steve
from Leite's Culinaria – click HERE for the recipe.