That’s a labor of love. Lucky daughter.
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Thanks! I love this cake. So easy, and so tasty. I was pleased with how well it came out using frozen fruit.
For those who missed the photo of the cut cake:
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Lovely bread. How did you get such even slices?
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Looks good!
I’ll try to find the recipe for the loaf I was making for my nephews when they were off gluten during the pandemic. Aside from the height issue (which can be fixed by increasing the batter / dough quantity) it was very good for sandwiches and grilled cheese.
I used mostly sorghum with some rice and tapioca, and later some cassava (but that mostly for flatbreads) – plus psyllium, which I much prefer to xanthan.
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Marion Burros’s plum torte, using Italian plums from the farmer’s market which I pitted and froze last fall. I made a half-recipe in a 6 ½” springform pan, subbing 25% of the AP flour with almond flour. I added a splash of amaretto, and sprinkled the top with a little lemon juice, cinnamon, and sugar.
The plums were pulled out of the freezer just for the time it took me to gather the ingredients. I quartered them in that semi-frozen state to better fit them in the small pan. The frozen fruit worked fine here, and I think I preferred the smaller pieces – good to know on both counts.
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Thanks! Just eyeballing and the bread knife, and a good dash of luck, Sometimes I’m not as lucky.
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Almond yogurt cake, baked as cupcakes and flavored with vanilla and a few sources of orange. More details here, in the thread for previous BCOTM Gâteau.
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Last bake of the month…for my dog friend at the park.
I haven’t made these before, so we’ll see how he likes them. I suspect he is the kind of dog that will eat anything (and with his owner’s blessing). Should anyone be wondering, I do have permission from his owner to offer the treats. 
I also found a KAF recipe for doggie treats from scratch which, if these are a success, I will try in the future.
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How cute!
I have made them from scratch before with pumpkin. Seemed to go over well.
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Rhubarb raspberry cake, a combination of Martha Stewart’s fresh strawberry cake as the base and an almond streusel topping. Made a small compote of both fruits to have with some sour cream on the side. Sunday was the opening day of the Farmer Mkt.
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More cardamom and cinnamon buns. This one with toasted pecans and dried apples added to the brown sugar-cinnamon filling. A schmear of boiled-cider glaze on top.
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I gave him his first taste this morning - doggie approved! 
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Is there a May discussion link?
There is now!
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To bring closure:
I baked the choco-rye cake again, this time carefully monitoring my use of baking powder and baking soda, and also mixing Valrhona and KAF black cocoa powders 50/50.
The cake came out perfect. I attribute the previous sinking issue to mis-management of ingredients on my part, and am fully on board with the mixing of the two cocoa powders here - delicious, with no sinking! 
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