When you’re avoiding gluten and sugar, it can be hard to find a truly delicious cake for a special occasion. Gluten-free cakes are often quite dry and insubstantial, but this fabulous recipe changes all that.
If you have two 18cm cake pans, you can speed up the baking process by baking both cakes at the same time. After that, it really is a case of cutting them in half and slapping them together with the sour cream filling.
Sprinkle with raspberries, a superfood in their own right, and you have a show-stopping cake that ticks all the boxes.
SERVES 6-8
Ingredients:
Icing:
Method:
Recipe from delicious.Feel Good Food by Valli Little (ABC Books) $39.95
Feel Good Food, the new cookbook from delicious, is not about a diet, not about fads, not about restrictions. It is about our desire to embrace food that is better for us, yet still delicious.The book is available here.