A gluten Free Version of this perennial favourite.
Back in the late 1970s when I was a student, I was just beginning to learn how to bake. I had a go at all sorts of things – I learned how to make bread, croissants, meringues and all sorts of cakes (but wheat based, of course). These went down very well with my housemates.
One of the cakes that was particularly successful was a wholewheat coffee cake, and I still have the recipe scribbled onto a piece of paper in an old folder. It was delicious and not too sweet, so I thought I would have a go at making a gluten free version of it.
I have used teff flour as part of the blend to give it a similar texture to wholewheat flour and ground almonds to keep it moist. It makes a lovely special occasion cake.