This cake was a staple on our elimination diet, we used it for birthday cakes and whenever we had friends or family over. I’ve always made it as a cake rather than cutting it into slices. It is quite thick and moist and is best on the day it is made, although leftovers are delicious warmed up in the microwave and served with ice cream. The original recipe is from the Friendly Food cook book and is gluten free, although I make it with plain flour instead of rice flour.
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