I first made it, I don’t know, probably about five years ago and I have to be honest and say that I haven’t made it since. Until now. And I have no idea what has taken me so long.
It has been on the recipe radar / to make list for a while, primarily because it contains no flour. None. Nada. And that was the only reason. Gonna be truthful.
I had completely forgotten how utterly delicious it is. And moist (ugh, there’s that word again). And light. So, so light. Which considering all the nuts is a small wonder.
Although there are three stages to making the batter, none of them are difficult. It’s about 20 minutes work (probably less if you don’t have to contend with falling kitchen equipment coming at you out of the cupboards, like I did. Why is the thing you need always at the…
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