Chef Hana created this delicious winter holiday season cake using instead of flour, cassava and chufa (a nut free starch commonly refer to as tiger nut.) If you haven’t experimented with them, they do behave differently than gluten-free flours and absorb quite a bit of liquid. The cake batter also looks different - more separated once mixed, hence the addition of some tapioca flour for extra binding. The sponge is also more crumbly than one made with gluten-free flours so H