Sadly although it flourless this dessert cake isn’t gluten free, but for those who tolerate gluten and love oranges, it’s a great dessert, especially with a spoonful of thick cream.
This Zucchini Loaf is easy to make and if you’re one of those parents home schooling your kids during this Covid19 crisis it could be a good project to give the them as part of their maths work. The added bonus is that you get something good to eat when it’s cooked. I admire you all, parents and kids, it’s a difficult and challenging time and you’re doing a great job. Stay well everyone………………
I decided this week to hunt out recipes from Mum’s collection that you could make without flour, pasta or rice, which sadly panic buying wiped off the supermarket shelves last week. I found this Chocolate Almond Cake, it’s heavy on eggs, but if you have enough to make it I reckon it will cheer the family up.
As far as I can work out this recipe came from the bottom of a new Willow 8″ round cake tin, probably back in the 50s. Between my own cake tins and those I inherited from Mum I haven’t bought a new cake tin for years so I have no idea if they still come with a recipe, but if they do I hope it’s a bit more accurate than this one, as they’ve left out the quantity of tinned pineapple to use. A 440g can should work, baked in a 20cm cake tin and at 180o.
I’ve never made a Hummingbird cake and hadn’t heard of it until I found this recipe. Wikipedia tells me that the Hummingbird Cake was created on the island of Jamaica and was named after the island’s national bird and that it’s been a favourite of American county fairs and baking competitions since the 1970s. This one is made using pecans, but you can use walnuts, if you prefer.