Alycake (and Aly, the Vigilante) was the main inspiration behind GFF. I thought that it would suck to not be able to eat gluten, so originally I was going to do gluten-free week to challenge myself to make things that were tasty and quick and non-glutenous. Then I was like, OR I can do something every week. In retrospect, a lot more (continuous) work, but it's fun! Also now that the Uber-Blonde is GF as well, its nice to know that I can always steal recipes from her blog to replicate if I have an uninspired week. Heh.
So guys, this is Aly, eating her Alycakes at Tim Minchin last weekend.
Actually, before I introduce you, can I just take a second to say OH MY GOD TIM MINCHIN WITH AN ORCHESTRA BLEW MY MIND. And that here is a photo of me and Miss Italia dancing (he hadn't even started by this point, we just decided to get our groove on).
Ok, carry on.
Makes 12 small cakes
Total time commitment: 40 minutes
Adapted from recipe on the Xylitol website
75g almond meal
Pinch of baking powder
Vanilla essence (see note below)
1. Preheat oven to 180C. Beat eggs and add other ingredients. Mix until smooth, pour into cake tin and bake 15-20 minutes.
But seriously, flavour these however you want. I tried orange, as in the original recipe, but it didn't really do it for me. I've done them with no flavouring in the mixture but lemon zest grated on top. Its a pretty stock-standard gluten free recipe, which just means you can keep adapting it to your (or your lucky gluten-free buddy's) tastes! Bravo, recipe. Bravo.