First, this cake uses hardly any all-purpose flour, for those who are running low on it like me. In fact, it calls for just over 1 tablespoon of the stuff. It’s such a small amount, though, that you could probably get away with substituting any other kind of flour for it.
You won’t be able to resist these tender little cakes.
If we do eat with our eyes first, then I must gain 10 pounds every time I lay eyes upon Erin Scott’s luminous food photos.
The creator of the blog, Yummy Supper, serves even up more temptation now with her similarly named new cookbook, “Yummy Supper” (Rodale), of which I received a review copy.
Scott of Berkeley, who as a teenager grew up a stone’s throw from Chez Panisse, describes herself as a “gluten-free omnivore.” She may have celiac disease, but she doesn’t let that define her or limit her ability to enjoy delicious food.
In fact, all it takes is a cursory look at her blog or cookbook of 100 recipes to see that. Both are filled with vibrant, seasonal dishes that carry a fresh California sensibility and aren’t too fussy.
That’s what drew me to the recipe for “Brown Butter Almond Tea Cakes.” Well, that and the fact that I love anything with almonds. Or in this case: almond flour.