It’s hard to believe we’ve been posting pictures of what we’ve cooked for so long and this cake hasn’t appeared already. It was this cake which made me go and purchase a copy of Nigellissima which in turn finally made me start cooking “real” food instead of just buying quiches to reheat.
This cake is gluten and dairy free, but don’t assume that means it’s going to be bland or tasteless. It’s incredibly decadent, and I actually once won a work baking contest against fair more “beautiful” cakes. Nigella recommends you can make it with ground almonds to be gluten free and super decadent, or plain flour to make more of a traditional cake. I got 90% almond, 10% flour – it keeps the dessert like texture but makes it hold together a little bit better.