Success!! After an unsuccessful attempt at this gluten-free cake (pilot-error), I had to try again. Delicious Organic Nectarines are on sale this week at Whole Foods - I could not let the opportunity pass. Yesterday, I actually left an important ingredient out - big DUH - but I after tasting it I realized that I need to tweak the recipe anyway, to get the taste I was looking for. The recipe I've included below was adapted from a Peach Cake recipe at the Karina's Kitchen blog. I made just a few changes. I am very happy with the result. 
It's a slightly different taste than the non-gluten-free version I made a few days ago, but definitely delicious. I didn't dare make it in a tart pan - way too much batter. It definitely stands out as a cake though. The before (look familiar?):
And the after:
I used a combination of sugar and Agave. Next time I will likely cut back on the sugar - it doesn't need a lot, in my opinion.
Summer Fruit Cake - Gluten-Free
Ingredients:
- 2/3 cup unsalted butter, softened
- 1/2 - 3/4 cups sugar
- 1/4 cup Agave nectar
- 2 tsp vanilla
- 1 cup non-fat plain yogurt
- 2 cups Gluten-free flour mix
- 2 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs, lightly beaten
- Summer fruit (I used 4 medium-to- large nectarines, peeled and sliced)
- Optional: a light sprinkle of cinnamon-sugar for the top
Directions:
Grease or spray a 9" or 10" cake pan (I highly recommend a springform pan). Preheat oven to 350 degrees.
- Cream the butter and sugar. Beat well.
- Add the Agave, vanilla, and yogurt and continue beating (don't worry if the batter looks clumpy - it will smooth out after you add the dry ingredients.
- Mix together the gluten-free flour, baking powder, baking soda, xanthan gum, cinnamon, and salt.
- Add flour mixture to batter and blend well.
- Add the eggs, and mix until blended well.
- Spoon the batter into the prepared pan, and spread to cover the entire bottom using a knife or spatula.
- Arrange the fruit on the top of the batter.
- Optionally sprinkle lightly with sugar-cinnamon mix.
- Bake for about 40-45 minutes.
Allow to cool a bit before cutting. Eat warm or at room temperature. I'm thinking I need to go fill that empty coffee cup. Now! :-)
Posts
Hello! What about us people who dont live in places where you can buy "wheat free" flour? I use oat flour, sometimes ice flou and have to come up with all my own recipes becuse where I live doesnt have all those other nice commodieties. Would be nice, if ppl like you who have the time to write up recipes for us Gluton- free eaters, would keep that in mind. Please someone list recipes that normal ppl can make without buying 8- 10 dollars of different non wheat products in the store
ReplyDeleteHello and thanks for your comment. Most of the flours I use can be purchased at online sites, including Amazon.com.
ReplyDeleteNon-gluten flours tend to be more expensive than regular wheat flours. That's unfortunate - but there's not much I can do to change that.
I have found flours that I like to work with for gluten-free recipes, so I tend to use them the most. And while I do have time to write up the recipes that work, I don't have a lot of time or money to experiment with lots of other gluten-free flours that are available. It can become very time consuming and expensive, which is why I use what I know works, and only occasionally try out new flours.
If you look at my recipe for Banana Breakfast Bars, it does not use a lot of fancy gluten-free flours, and is fairly simple to make. Maybe you can give it a try?
Thanks again for your comments!
Nice website! Greetings from Glory Foods.
ReplyDelete