concurry cake

gluten free curry cake!

(needs a second iteration, it came out the consistency of a Chinese steamed

mung bean cake, or something)

sorghum flour, sweet rice flour (about 3:1)

touch of xanthan gum

baking powder

curry powder

salt

2 eggs (too many)

water

coconut milk

olive oil

maple syrup

plain yogurt

bake at 350 for 25 minutes

frost with:

plain yogurt

coconut oil

medjool dates, squished

cinnamon

combine, chill, whip, frost

coat with toasted coconut flakes, and coarsely ground pistachios and cardamon

seeds