RecipeMuncher

Ever since I used potato flour for that pear and walnut sponge pudding I’ve had the urge to make that quintessential Italian cake, Torta Margherita. The key to this cake’s intriguing texture is in the flour - potato flour. As you can see, potato flour is pure white in colour, very finely textured, it’s like a cross between icing sugar and pure cornflour. For those with gluten intolerance, you’ll be happy to know that this is gluten free. Torta Margherita is one of the cak (...)