After the biscuit victory, I was hooked — is there anything this flour can’t do? The next test was a little unfair, simply because the cake recipe I chose uses a lot of butter and juicy nectarines and it’d be tough for any gluten-free flour not to shine under those conditions. Still, summer’s ending and I hadn’t made my favorite cake of the season yet — the Nectarine Golden Cake.
The cake didn’t rise quite as high as cakes made with regular AP flour, but the flavor and texture were indistinguishable. Big win!
recipe after the jump