This cake is so yummy! The original recipe came out of an ancient Mexican cookbook that called for lots of sugar, butter and of course, the always dreaded all-purpose flour. And since I normally try to avoid foods that make me look pregnant, I knew I had to recreate the recipe so it can be a well-deserved treat next week. I replaced the all-purpose flour here with blanched almond flour. Typically, almond flour cannot replace flour in recipes 1:1, so I included small amounts of tapioca starch and coconut flour to round things out a bit. The best part (for me) is the maple glaze - it is so easy, it may also be easy to walk away and forget about it until the house is filled with smoke and what is left in the saucepan is nothing but charred sugar. Not that this ever happened to me, I swear. Maple Glazed Holiday Cake 4 organic eggs, separated 1/2 cup palm shortening (or ghee), melted and cooled, plus more for greasing the pan 1/2 teaspoon vanilla extra...
Real Food Nutrition for Real Health - Recipes by a Holistic Nutrition Consultant