Another great recipe from Lucy's Cookbook, I had to try it!
This recipe is my first SCD cake. The mix is similar to many SCD and gluten-free pastry recipes: the primary ingredients consist of blanched almond flour, baking soda, salt, butter and eggs. Between SCD muffins, cookies and cakes, soon I will be a master at folding stiff egg whites into mounds of nutty goo!
This cake is flavored with cinnamon, nutmeg, walnuts, and of course: Rich roasted coffee from my Italian stove-top espresso maker. It is wonderfully tasty. I baked it for 34 minutes but I could have left it in for another 2-3 minutes, as the center was still a bit moist. Additionally, I substituted dried currants for raisins (and couldn't tell the difference.)
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