Yes I nailed it! Finally I managed a really good, fluffy,  sponge cake that is gluten free!! I am really happy about the outcome of this recipe. I left my cake totally plane to show you the out come, but you can decorate it to your hart’s desire

• pre heat the oven to 160 ˚
• butter a 20 cm spring form

• 150 gr ground almonds
• 50 gr rice flour
• 50 gr chick pea flour
• 180 gr caster sugar
• 8 whole organic eggs
• 80 gr butter, melted
• 1 teaspoon ground cinnamon
• 1  teaspoon baking powder
• a pinch of salt

• in a bowl mix the almond, two flours, salt, baking powder and cinnamon together
• in your mixer, beat the eggs, sugar  until light and fluffy
• alternating fold in the melted butter and the almond mixture
• do this gently, keeping as much air into the mixture as possible

• now pour the mixture into the buttered spring form
• bake for 30 – 35 minutes
• the cake should be golden and spring back to the touch
• let it cool on a cake rack

• here comes my food critic …..

• hmmmm smells good

•…….. and it is still warm Nonna!!!