Full question
The Almond And Orange Blossom Cake looks enticing! I'd like to know the difference in texture (crumb) to expect when using either the wheat flour or the rice flour to supplement the ground almonds (I'd use the already ground almond meal in my larder). I'd prefer the method that will yield a more dense crumb. Thank you.
Our answer
Nigella's Almond And Orange Blossom Cake (from HOW TO EAT) is a pudding-type cake that is damp and dense, rather than light and aerated, particularly as it does not contain any leavening. It can be made with regular wheat flour or with rice flour as a gluten-free option.
Both versions of the cake will have a dense crumb in comparison with most sponge cakes. The cake with rice flour will not contain any gluten, which means that it will be slightly more tender and crumbly when cut than a cake made with wheat flour. But rice flour also gives a slightly more compact cake texture. A cake made with wheat flour will give cleaner slices as it is less likely to crumble. If you are not sure then we woud suggest making the cake with regular wheat flour and then if you want a more crumbly version after that you could switch to rice flour.
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