Courtesy of Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
Makes 1 x deep 8×8 dish. You can halve the recipe and cook for less time.
This recipe is naturally gluten-free (flourless and paleo), dairy-free
This is a recipe I have made for many years as my raspberry almond tart, and is one of my son’s favorites, so it is almost the first recipe I adapted to be gluten-free. I can still eat butter, but my son and cousin and many of you are dairy-free. I have been using more and more coconut oil as a butter substitute and prefer it. Plus, even if you can eat butter, coconut oil is cholesterol free. The only annoying thing about coconut oil is it comes in a jar and is rock hard unless you have a very warm house. I got fed up trying to dig out hard coconut oil. I slowly melted the coconut oil and transferred it into a large square tub with lid. Once it hardened, I flipped it out and roughly cut it up into smaller pieces. Then, I weigh it when I use it, but store it in the square tub. I also just melt the coconut oil for this recipe. It is very difficult to get coconut oil evenly soft for beating with sugar and I find it works melting it. This cake is very dense and moist like a pound cake.
I wasn’t successful baking this in a Bundt pan; it just wouldn’t turn out cleanly. It still tasted wonderful, but not attractive enough for company.
No xanthan gum needed.