Gluten Free Caramel Cake (or hallelujah my oven is fixed at last!)

I got my oven fixed today - hallelujah! I never thought I could mourn so deeply over an appliance, but goodness I missed my oven. The repairman showed me the damaged part he replaced for me and shook his head at how it had just melted right at the fuse; taking out the whole selector with it. I blame the electrical surge/brownout we had on Boxing Day that took out our whole neighbourhood power supply.

After a month of not being able to bake at all I was getting very twitchy and so as soon as I could after the repairman had left and I'd picked up the kids from school (yes, I do get my priorities right!) I baked a cake - A blissful heavy, gooey caramel cake. *blessed orgasmic sigh*

Here's how I released my tension:

I combined 2 cups of Almond meal with 1 cup of Gluten Free SR flour and 1 cup of lightly packed brown sugar. To that I added 3 eggs, 1/2 cup of sour cream and 1/3 cup of honey. I then stirred them together into a thick goo.

I melted 150g of butter in the microwave and added that to the cake batter, stirring it in with a wooden spoon until everything was just nice and combined.

I poured the mix into a small spring-form cake tin that I greased liberally with butter and baked the cake on the centre shelf of my now wonderfully working fan-forced oven at 160C for about 35 mins.

I made sure to turn the cake tin every 10 minutes or so, just to stop the cake browning too fast and risk it burning..

After it cooled, I released the cake from its spring-form pan confinement and then dusted the top with pure icing sugar..

...and here it is in all its perfectly baked glory.

the only thing to add now is a dollop or two of double thick cream...

Oh yeah, I feel better now.