I'm absolutely obsessed with Tartine Bakery in San Francisco. When I found out I could no longer eat gluten, this bakery was the first thing that came to mind--the fact that I couldn't eat their amazing bread and cakes almost brought me to tears.
Already having their cookbook, I decided to convert this cake to be gluten free for my birthday. It has an amazing balance of lemony tartness and gooey sweetness that also manages to cover up what can sometimes be grainy gluten-free flours.
Also, I get to use my kitchen torch with this recipe. What's not to love?! —JessicaBakes