Salvadorian Butter CakeBy Ann Ogden GaffneyHeat the oven to 370F/190C. Grease and flour a 8″ springform baking dish. Set aside.Quick English SconesBy Ann Ogden GaffneyBake on a middle to high shelf for 12-15 minutes or until well risen and the tops golden-brown. Remove from the oven. Eat immediately.Apple Walnut CakeBy Ann Ogden GaffneyTo make the cake gluten-free, sub 1 for 1 GF flour for AP flour.Flourless Orange Almond CakeBy Ann Ogden GaffneyThis deliciously moist flourless orange almond cake is easy to make and naturally gluten-free! Who could ask for anything more? Lemon Pistachio Pound CakeBy Ann Ogden Gaffney In a bowl sift together the all-purpose flour, almond flour, baking powder, and salt. Stir in the sugar.Honeyed Peach TorteBy Ann Ogden GaffneyWith a spatula, spoon the cake batter into the prepared tin and gently smooth it towards the sides. It doesn’t matter if it doesn’t quite reach as the cake will puff up and fill in as it bakes. Take the peach slices and push them into the cake batter until they are all used up.