1/2 c vegetable margarine
1/2 c raw cane sugar
1/2 c finely ground blanched almonds
6 drops vanilla extract
3/4 c rice flour
1 tsp baking powder
1 T orange zest
Melt the margarine in a medium pan over low heat. Remove from heat and stir in sugar, finely ground almonds, and vanilla extract. Mix in the eggs, one at a time. Then mix in the rice flour, baking powder and orange zest.
Pour into an oiled bread pan and bake at 400 degrees Fahrenheit for 10 minutes. Raise the heat to 425 degrees and bake for 15 to 20 minutes longer. This cake batter tends to brown very quickly, so you may need to protect it during baking.
Notes: This recipe will work with the following adjustments: regular white sugar for raw cane sugar; 1 tsp vanilla extract, 1 tsp orange zest and 2 tsp lemon extract, instead of flavorings listed. For the almonds, use blanched almond flour. Unblanched will probably not work. Honeyville is a good source for blanched. There are others online, too. Kalustyan at 28th & Lexington in NYC carries both rice flour and almond flour. They also have an online store. You might want to substitute melted butter for the margarine to give the cake more of that old-fashiioned pound cake flavor.
Recipe reprinted with permission of The Book Publishing Company,
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