It worked like a charm, and had the perfect consistency of regular cake! I was thrilled... Because I made mini- loafs it only needed to be baked for 35 minutes. I had my doubts about using the lemon marmalade, but it was very tasty. This cake would be a terrific addition to a brunch....and will most definitely be repeat. Thanks, Liliana for a wonderful choice! For the recipe please visit Liliana's site.
Monday, March 16, 2009
What a great choice this week of the French Yogurt Cake with Marmalade Glaze, by Liliana of My Cookbook Addiction. This cake was a breeze to put together, and just delicious! I decided to depart from my regular gluten free flour mix ,Pamela's, and try some other grains to convert this cake. (I know gettin crazy, huh? ha!) I substituted 1/2 cup sweet white rice flour, 1/4 cup potato starch & 1/4 tapioca flour (as well as 1 tsp of Xanthan gum) for all purpose flour.