I’ve been baking almost every week for over 2.5 years but have never baked with almond flour. That changed today. I was craving a chocolate dessert and found a chocolate espresso cake recipe that was really easy to bake. The only thing was it called for almond flour. So I went and bought almond flour. The cake is delicious and the stiff egg whites provided the airy fluffy texture that the gluten in regular all purpose flour would have provided. I’d bake this cake again!
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