America’s oldest flour company, King Arthur Flour, was founded in 1790 in Boston. The employee-owned company relocated their headquarters to Vermont in 1984. Today, visitors to KAF can stop by the bakery and cafe for a quick bite to eat (or to buy some fresh baked bread), shop at the store, and take a class that is offered at the Baking Education Center.
Recently I was browsing through their gluten-free recipes online and saw the recipe for Strawberry Almond Flour Cake and knew immediately that I had to try it. Making this cake takes a little more work than preparing a box of mix from the store, but I found it to be worthwhile. There are great step-by-step instructions on King Arthur’s website and I highly recommend that you read and follow them (click here for directions).
The beauty of this cake is that it is grain free, meaning that it is perfect for those following gluten-free diets. But you don’t have to be on a special diet to enjoy it. The cake itself is quite delicious. For some reason it reminded me of a pound cake, though much lighter in texture. Topped with sliced, fresh strawberries it makes a simple, yet elegant dessert to share (or enjoy by yourself!).
You could arrange your strawberry slices in an orderly fashion on top, or you could do like I did and just spread some lightly sweetened slices on top. Don’t like strawberries? The base of the cake would work well with other fruit, too.