Posted by: marthabernie | January 23, 2015


The older sister of my god child in Dublin, Ireland, has Celiac Disease, which is a gluten intolerance.  Over the years, we have all learned a lot about cooking gluten free, especially baking gluten free, which can be a challenge.  There are some new flour products on the market now which make it easier since you don’t have to combine a lot of flours to make your own GF flour and get the desired result.  However, this recipe uses almond flour and is quite nice.  I had it in Ireland when I was there a couple of years ago.  The measurements have to be converted.  Note the large amount of baking powder this recipe requires.

50 grams gluten free bread crumbs

100 grams ground almonds

200 grams sugar

1-1/2 TABLESPOONS baking powder

Zest of one orange

Zest of one lemon

4 or 5 eggs (depending on size)

200 ml olive oil (use a good extra virgin oil)

Combine dry ingredients and zests.  Beat together eggs and oil to an emulsion consistency.  Combine with dry ingredients.  Put into a 9 or 10 inch greased cake tin.  Put into cold oven then turn oven on to 190 degrees CENTIGRADE for about 45 to 50 minutes.  This is about 375 degrees F.  The cake usually sinks a little in the middle.  Serve with whipped cream or ice cream.


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