Flour or no, the magic of a home-baked cake is still in easy reach. Almond meal, polenta and semolina are your flourless friends here (though note, semolina is made from durum wheat); while they don’t have the same binding properties as conventional wheat flour, they do give a lovely, denser texture to your cakes. Though in the case of the roulade recipes, it’s the fluffy, delicate sponge-like body that will have you coming back for more.
Want more? We have simple cake recipes to soothe the soul.
Flour and Stone’s chocolate Manjari cake
Fennel-spiced semolina cake with yoghurt
Jaclyn Koludrovic’s lemon polenta cakes with pistachio nuts and mascarpone
Phil Wood’s semolina cake with orange ice-cream and eggnog custard
Flour & Stone’s blackberry and chocolate meringue roulade
Chocolate, prune and walnut cake with chocolate and Sherry ganache
Flourless chocolate, hazelnut and buttermilk cake
Ricotta-polenta cake with lemon-rosemary syrup
