This cake is surprisingly close to a butter cake made with wheat. It has the same delicious mouthfeel and taste. The xantham gum keeps the cake fresh and moist, otherwise it becomes dry and hard very quickly.
This is a fantastic side dish to serve with chicken or fish or pork. You can serve the squash and sweet potatoes without the vinaigrette, but why would you want to? The slightly nutty dressing takes this dish to a whole new level!
These are equally delicious made with regular all-purpose flour in place of the barley flour. Feel free to add 1 tsp cinnamon to the batter, if you wish, although omitting it creates an muffin with lots of apple flavour.