This cake is amazing. And it’s gluten free. I’ve made it twice so far this year and people always rave about it. I think all my soaping has really upped my baking skills. Check out the recipe over at Bon Appetit. Try a few of my recommendations below.
- HIGHLY RECOMMEND: replace 1 tbsp of sugar meant for sprinkling the top of the cake before baking with about 1/4-1/2 tsp really good sea salt (or fleur de sel or lavender infused) or leave it out all together.
- add about 1-2 tbsp of bourbon to the whipped cream/mascarpone topping (you could do vanilla instead of the bourbon – 1/2 tsp).
- add 1/2 tsp of cardamom to recipe (I love ALL things cardamom – hello Grapefruit Cardamom Lotion)