I am so excited to share this recipe. Finally I have created a light, scrumptious, gluten-free dessert that is absolutely perfect with a cup of my favorite black tea (Rishi Golden Yunnan for those who care). Though I call this a “tart,” it is a bit of a misnomer, as there is no pastry crust and separate filling. However, I baked the batter in a rectangular tart pan and find the chosen term more mellifluous than “cake” – liberal word use justified.
PS – As if its melodious moniker and stunning presentation weren’t enough, it is also, by far, the easiest dessert I’ve ever prepared.
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