After my dinner party the other night, I had a few blood oranges and almonds left over from my dessert platter and wanted to put them in a cake. I haven’t baked a cake in ages, mostly because I would have to eat the entire thing myself, and, while that does sound exciting, I actually know I’d just get sick of it after about two slices and end up throwing it away. But I changed my tune when I thought of a citrus kissed, nutty, gluten-free cake that I could eat for breakfast or dessert–and also I guess I just decided I didn’t mind the idea of eating an entire cake alone. I also had a potluck to attend, at which I knew a few guests would need some gluten-free treats. Perfect excuse.

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