Corn flour Cake
Who would have known that my grandmother had a gluten free cake in her recipes? I remember sitting on the beach sipping tea and having slices of this cake whilst surrounded by my family, or at least my brother and cousins, whilst the setting sun cast a shadow over our little piece of beach heaven. I’m sure we also had this cake throughout the year, but I seem to associate it more with the summer, beach and family.
This type of cake is very common in Gibraltarian cooking, although the gluten free label is a more modern addition. Polenta, Ground Almonds and Corn flour, each impart their own unique flavour and texture to cakes, and have been used in baking and cooking throughout history, so I should not have been surprised that my grandmother had a number of these “alternate”cake mixes in her repertoire.
This cake is less dense than a normal wheat flour cake, and therefore makes a lighter sponge, which is more suited to being eaten on its own, as opposed to being smothered in cream or jam. But “hey” each to its own, and as long as you enjoy both the baking and the eating, you can add whichever accompaniments you wish.