I am researching recipes for financiers, and noticed that New York Times recipe (http://www.nytimes.com...), which is adapted from Payard's, calls for 3/4 cup almond flour, 1/4 cup bleached all-purpose flour and 1 tablespoon, plus 2 teaspoons cake flour. What is the role of cake flour in the recipe?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)