Right click here to your eBook - Gluten-Free-Around

Transcription

gluten free cakes
from
Around The World
Traditional and Time Tested
Patricia J Browne
1
gluten free cakes
from
Around The World
Traditional and Time Tested
Patricia J Browne
For more recipes and information visit gluten-free-around-the-world.com
Copyright © 2011 Patricia J Browne
All rights reserved worldwide.
2
Dedicated to everyone with gluten intolerance. May you be wowed.
Gluten-Free-Around-the-World.com
3
Welcome
This book is filled with incredible gluten free cake recipes from around the world. These
cakes are gluten free by tradition, not altered to be gluten free.
All the recipes are wheat free and gluten free if prepared with gluten free ingredients, in a
gluten free environment.*
And there are some recipes that are also grain free, nut free, or dairy and casein free.
Since the recipes are traditional, Iʼve left the dairy and sugar in the recipes in case you want
it. Because I canʼt eat them, in some cases Iʼve noted my substitutions for you.
I hope you enjoy the recipes!
Pat
For more recipes and information, please visit me at
Gluten-Free-Around-The-World.com
*Disclaimer: ingredients and foods mentioned in this book and used in these recipes
are not guaranteed to be gluten free, nor are the foods produced.
Talk to your doctor to learn about safe gluten free food Gluten-Free-Around-the-World.com
preparation.
4
Acknowledgments
Many thanks to Steve for hours of patience, editing skills and support.
I couldnʼt have done this without him.
Cover Photo: Easy Almond Cake
Photo Credit: Steve Masley
5
Introduction
Maintaining a gluten free diet can be a bit of a challenge. Especially when you start
out.
But once you learn about all the traditional gluten free foods and recipes that have
been enjoyed for centuries, switching over to a gluten free lifestyle won’t be so
challenging. In fact, you may learn to love it.
Gluten free foods have been around forever, in some cases due to religious
restrictions like Jewish Passover, and often because gluten containing grains like
wheat, rye and barley weren’t available, as in Latin America. But even where those
grains were available, they were often too expensive due to taxes, or they were only
allowed for the nobility.
So people learned to make their favorite cakes, cookies and bread with the foods they
had. And then proceeded to perfect them over time. Now we get to enjoy them!
The great thing is, these cakes can easily be served to people without them thinking
you are trying to feed them something weird. Foreign maybe, but they are so good
you will wow your friends and family, and maybe even convince them to come along
on your gluten free adventure.
6
Introduction, cont.
About Tradition:
Traditional may mean the recipe dates back centuries, or it may mean just a
generation.
It has only been relatively recently, beginning in the late 19th century, that there has
been an attempt to measure ingredients by either weight or volume. Before that,
recipes were written, if written at all, by expressing ingredients using various
descriptions. A hen’s egg of this, a handful of that; a pinch of this, a teacup of that.
As a result, traditional recipes vary a lot, and for many recipes there isn’t a set way to
make it. Except, of course, within a family, or a region, where people will insist a
recipe should be made a certain way. Battles have been fought over who has the best
recipes. So goes the way of tradition.
In many cases, what makes a recipe belong to a region is the flavoring. So if you find
a favorite recipe, you can try different flavorings, different nuts, different sweeteners.
I have found that nut cake recipes especially are more forgiving than grain
recipes...the measurements don’t have to be exact. But see the tips section for some
things to be aware of when tinkering with recipes.
Bon appétit! Prosit! Buen Provecho! Salute! Saúde! Skål! Na zdrowie! ¡Salud!
7
Introduction, cont.
About the cakes in this book:
Some of these are famous cakes, easily recognized by their names.
They include the Sachertorte from Vienna; Mazurka, a Russian Easter Cake; Parozzo, a
chocolate covered dome cake from Pescara, Italy; and Mohntorte, a poppy seed cake
from Germany that has “sister” cakes in many other central and eastern European
countries. I include one from Poland.
Others may not have recognizable names, but they are typical of certain regions, such
as the Cornmeal Cake with honey and walnuts from Carcoforo, Italy, and the lemon
almond cake typical of the Mediterranean coast of Spain.
Recipes, like people, have traveled through many countries and left “offspring”:
regional variations on the original. (I’ve included variations of Italian rice cakes as an
example.)
As a result it’s not always possible to know the origins of recipes. What is possible is to
enjoy them. And that means a lot to someone with a gluten intolerance or wheat
allergy.
Please enjoy!
8
How to use this book
Navigation
If you are viewing this book electronically on your computer or other device, click on the tab at the
left side of the document labeled “bookmarks”. Then you can navigate by clicking on any page. If
there is an arrow to the left of an item, that means itʼs a category. Click the arrow to see the
recipes or other content in that category.
Search
Instead of an index, with this ebook you can search for any term. Open the search window as
instructed below, then type in your search term.
PC: type in ctrl + f ( control + f ) f stands for find
Mac: type in ⌘ + f ( command or Apple + f )
Cooking Measurements
If you do not use US measurements and prefer metric, Imperial, or Australian measurements, see
the conversion charts at the end of the book.
Recipe Layout
Where space allows, I have grouped the ingredients that should be processed together as noted
in the instructions. Appendix C, page 95, illustrates the concept.
9
Baking Tips
1. For best results, butter and eggs should be at room temperature, so the beating motion can break the
egg proteins down more easily. This allows them to form a better structure with the other ingredients and
make the cake lighter.
2. Egg whites should always be beaten with clean beaters. If they have any oil on them, the whites
wonʼt whip properly. I usually beat the egg whites first, then the beaters can go directly into the next
process without washing.
3. Egg whites should be beaten with a pinch of salt OR ¼ tsp lemon juice OR ¼ tsp cream of tartar.
4. Springform pans work well, but arenʼt necessary. To use a regular cake pan, cut a piece of parchment
paper to fit in the bottom of the pan. Remove the paper, grease the bottom and sides of the pan, replace
the paper and then grease the paper.
5. To remove a cake from a regular pan: after it cools, run a knife around the edges of the cake, turn the
pan over, and rap it strongly on the counter. This should work well in most cases, but may nut be perfect,
and you may have to patch some edges-not a problem if you are using a creamy topping.
6. Palm sugar works well in many of these recipes. Iʼve had good luck with using half the amount, as I like
things less sweet. Just be aware that the texture may be a little different than the traditional cakes.
7. To replace blanched almond flour with unblanched, add 1 Tbs liquid for each half Cup of unblanched
flour.
8. Coconut oil can be used to replace butter when butter isnʼt a main ingredient the flavor depends on.
Refined coconut oil has a neutral flavor, whereas unrefined is very coconutty.
9. Greasing pans: use butter if itʼs part of your diet, otherwise a light oil such as canola or grapeseed oil.
10
Table of Contents
WELCOME Introduction
How to use this book
Baking Tips
Detailed Table of Contents with Cakes
4
6
9
10
14
Part 1: Grain Free Cakes
CAKES WITH NUTS
Nut Cakes without Chocolate 19
Nut Cakes with Chocolate
31
CAKES WITHOUT NUTS
Chocolate Cakes Bean and Seed Cakes Root and Tuber Cakes 39
42
49
11
Table of Contents, cont.
Part 2: Cakes with Grains
CAKES WITH NUTS
Corn (Maize, Mielie)
Rice Quinoa
CAKES WITHOUT NUTS
59
63
66
Corn Rice Amaranth 68
71
73
12
Table of Contents, cont.
Part 3: Fillings and Toppings
DAIRY
APPENDICES
DAIRY-FREE
75
82
Appendix A: Ingredients Appendix B: Conversions Measuring
Temperature
Appendix C: Recipe Layout
Appendix D: How to Prepare Fresh Chestnuts
Appendix E: Legal 87
92
93
95
96
97
13
Detailed Table of Contents
Welcome Introduction
How to use this book Baking Tips
Table of Contents
Part 1: Grain Free Cakes CAKES WITH NUTS
Easy Almond Cake (Spain)
Lemon Almond Cake (Spain) Almond Layer Cake-Unsweetened (Austria)
Orange Almond Cake (Middle East)
Almond Cake Toucinho do Céu (Portugal)
Easter Hazelnut Cake (Russia) Simple Walnut Cake (Italy)
Walnut Carrot Cake (Austria) 4
6
9
10
11
14
17
18
20
21
22
23
24
25
26
27
Hazelnut/Almond Carrot Cake (Switzerland)
Orange Chestnut Cake (Italy) Fresh Chestnut Cake (Corsica, Italy) Chocolate Cakes with Nuts
Truffle Torte (Switzerland)
Sachertorte (Austria) Passover Chocolate Cake (Jewish)
Le Délice (France)
Coconut-Orange Torte (Morocco)
Chocolate-Walnut Torte (Italy) 31
CAKES WITHOUT NUTS
32
33
34
35
36
37
38
Chocolate Cakes without Nuts
Chocolate Roll (Mexico)
Flourless Chocolate Cakes (France)
28
29
30
39
40
41
14
Bean and Seed Cakes
42
Lemon Garbanzo Cake Mexico)
Easy Orange Garbanzo Cake (Mexico)
Chocolate Garbanzo Bean Cake (Mexico)
Garbanzo Pudding Cake (Mexico)
Poppy Seed Cake (Czech Republic)
Mohntorte (Germany) 43
44
45
46
47
48
Root and Tuber Cakes
Sand Cake (Germany) Orange Cake (Austria) Sweet Potato Coconut (Caribbean)
Portuguese Cake (Italian cookbook)
Lemon Mashed Potato Cake (Britain)
Potato Starch Sponge Cake (Jewish)
Cassava (Colombia) 49
50
51
52
53
54
55
56
Part 2: Cakes with Grains
CAKES WITH NUTS
Parrozzo (Italy)
Lemon Polenta Cake ( Italy)
Piñon Torte (SW American Indian)
Walnut Cornmeal Cake (Italy) Bolognese Rice Cake (Italy) Italian Rice Cake (Italy) Easy Italian Rice Cake (Italy) Quinoa Cake (South America) 57
58
CAKES WITHOUT NUTS
Sand Cake (Italy)
Corn Sponge Cake (Spain)
Cornmeal and Raisin Cake (Martinique) Easy Rice Cake (Jewish)
Paradise Rice Torte (Mexico) Amaranth Angel Cake (South America) 59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
15
Part 3: Toppings and Fillings
Dairy
Whipped Chocolate Cream Orange Cream Rich Chocolate Ganache
Chocolate Glaze 1
Chocolate Glaze 2
Caramel Sauce
Non-Dairy
Nut Cream
Lemon Glaze Fruit Juice Zabalone
Picadillo Filling 74
75
76
77
78
79
80
81
82
83
84
85
86
Appendices
Appendix A: Ingredients
Appendix B: Conversions
92
93
Appendix C: Recipe Layout Appendix D: Preparing Fresh Chestnuts
Appendix E: Legal
95
96
97
Measuring Temperature
87
16
part 1
grain-free cakes
Whatʼs a grain? A grain is actually a seed, but only the seeds of some
members of the the grass family are considered to be grains: wheat, rye,
oats, barley, rice, corn, millet, sorghum, teff to name a few.
These grain-free cakes are based on nuts, potatoes, chocolate, sweet
potatoes and cassava. Youʼll also find recipes with seeds from plants
outside the grass family, like poppy seeds and beans.
Why grain free? If you canʼt eat grains, or choose not to, this is your
section. These cakes may fit into a Paleolithic diet, specific carbohydrate
diet, or low carb diet with an alternative sweetener.
17
nut cakes
Almond Cakes are by far the most prevalent nut cakes I have found. This
may be because almonds were one of the earliest domesticated fruit
trees. And they are native to the Mediterranean area, where civilization
and crop production began.
The almond cake recipes may also be made with walnuts, hazelnuts, even
pecans, to name a few variations. But each nut also has itʼs own
traditional versions, with flavorings tailored to balance the nutsʼ flavor.
Chestnuts and pine nuts make a different kind of nut cake, still delicious!
18
nut cakes
without chocolate
19
easy Almond Cake
Spain
serves 8 to 10
pictured on cover
larger version of the next recipe without separating eggs
2¼ C blanched almond flour*
½ tsp cinnamon
peel of 2 lemons, grated
(optional-you can substitute the
peel of a large orange, or
1 tsp vanilla or almond extract.)
1. Preheat oven to 350º (180ºC). Grease and line a 9 inch pan
(springform if possible). Then grease the liner too.
2. Mix together the almond meal, cinnamon, and lemon zest, breaking
up lumps with your fingers or a rubber spatula.
3. Beat the sugar and eggs until thick and pale. An electric mixer is
easiest. If beating by hand it takes about 10 minutes.
6 eggs
4. Combine all with a gentle folding motion.
¾ C sugar (or ½ C palm sugar)
5. Pour into pan and bake 30-45 minutes, until cake comes away from
the side of the pan.
6. Cool in pan 10 minutes, then remove from pan and cool completely.
*Use only 2 C if using finely ground flour like Honeyville. You can use unblanched almond flour too, but add 2 Tbs
water to the sugar and egg yolk mixture.
20
Spain
Lemon Almond Cake
serves 4 to 8
Torta de Almendra
a lighter version of previous recipe
4 large egg yolks
5 tsp lemon zest, packed*
½ tsp cinnamon
2 Tbs sugar
1½ C blanched almond
flour
2 Tbs sugar
4 large egg whites
4 Tbs sugar
pinch salt
*You can substitute any
flavoring you like. For
example, for an almond
flavored cake substitute 1½
tsp almond extract for the
zest and cinnamon. You can
also just use vanilla.
1. Preheat oven to 375º. Grease a 9 inch springform pan, then cut a
circle of wax paper, fit it into the pan, and butter it. Now dust the
bottom and sides with almond flour.
2. Beat egg yolks, lemon zest, cinnamon, and 2 Tbs sugar with electric
mixer.
3. Stir in almond flour and 2 Tbs sugar.
4. Beat egg whites, pinch of salt, and 4 Tbs sugar until soft peaks form.
Blend a large spoonful of the egg white mixture into the almond
mixture with a spatula. (It will be very stiff so mash it in, and add more
whites until itʼs soft enough to fold in the rest...)
5. Fold in the rest of the whites
6. Pour into prepared pan and bake for 35 minutes until tester comes out
clean.
7. Cool in pan, then unmold and turn onto a serving platter.
8. Sprinkle with powdered sugar, or frost however you like.
21
almond Layer cake
Austria
serves 8 to 10
No sweetener at all! Relies on the filling for sweetness.
5 large eggs, separated
¼ tsp fresh lemon juice
1. Preheat oven to 350ºF (180ºC).
2. Grease a 9 inch (23 cm) springform pan and dust with potato starch.
1½ C unblanched almond flour
3. In a large bowl, beat the egg whites with the lemon juice until
creamy but firm.
your favorite filling
see page 74 for ideas
4. Add the egg yolks one at a time as you continue to beat.
5. Fold in the almond meal.
6. Pour into pan and bake until cake comes away from the sides of the
pan—about 25 minutes.
7. Remove from pan and cool on wire rack.
8. When cool, slice into two layers.
9. Spread the bottom half with your favorite filling or fruit, then
reassemble. Serve as is, or spread more filling on top.
22
Middle East
Orange Almond Cake
serves 8-10
Very fresh tasting...Also makes a great lemon cake.
2 large oranges
1¾ C blanched almond flour*
6 eggs
¾ C sugar
pinch of salt
¾ tsp baking powder
1. Place whole oranges in a pan large enough to cover with water.
2. Bring to a boil and boil for 45 minutes to an hour, or until soft enough
to pierce with a fork.
3. Drain, cool and quarter, removing seeds.
5. Butter bottom and sides of a 10” (25.5 cm) springform, then dust
with almond flour.
6. Purée oranges in a food processor, including peels.
*If starting with whole almonds,
blanch 2 C almonds and let cool.
7. Add rest of ingredients to puréed oranges in food processor and
process until smooth.
8. Pour into prepared pan.
Grind to a powder in the food
processor and remove to a bowl,
before you do the oranges.
9. Bake until top is firm and cake pulls away from the pan, about 50-60
minutes.
10. Cool, then dust with powdered sugar.
23
Portugal
Bacon From Heaven
serves 6 to 8
Toucinho do Céu
a rich almond flavor cake
2½ C blanched and
toasted almonds
9 Tbs water
2 C sugar
8 egg yolks
1½ tsp almond
extract
1 tsp cinnamon
One of Portugalʼs
many egg yolk
sweets that stem
from the practice
of using lots of
egg whites for
starching clothes.
2. Grease an 8 inch (20 cm) springform and dust with potato starch.
3. Set aside ¼ C of the toasted almonds.
4. Grind the other 2¼ C of almonds in a food processor or blender.
5. Place water and sugar in a heavy 2 quart saucepan, bring to a boil
and stir until sugar dissolves.
6. Add the almonds and stir constantly until it boils and becomes
translucent.
7. Pour into another bowl and set aside to cool to lukewarm.
8. In a heavy 4 qt saucepan beat the egg yolks with an electric beater
until thick and lemony.
9. Keep beating as you pour in the almond mixture, beating until cool
and thick.
10.Add almond extract, cinnamon and lemon zest and cook over low
heat, stirring constantly, about 15 minutes, until it coats the spoon
heavily. Donʼt let it boil or yolks will curdle.
11.Pour into pan and sprinkle with sugar.
12.Bake 15-20 minutes until firm. Let cool 10 minutes, then remove
from pan.
13.Serve warm or room temperature sprinkled with the reserved
almonds.
24
Russia
Mazurka
serves 6-8
Easter Hazelnut Cake
2. Grease an 8 inch (20 cm), deep springform and dust with almond
flour.
5 large egg yolks
¾ C granulated sugar
Grated zest of 1 lemon
1 Tbs fresh lemon juice
2 C toasted hazelnuts, ground
5 egg whites
3. Beat the egg yolks with an electric beater for 1 minute, then slowly
pour in the sugar and continue beating until it thickens.
4. Beat in the lemon zest and juice, then fold in the hazelnuts.
5. Using a clean beater, beat the egg whites in a separate bowl until
stiff peaks form.
6. Fold whites into hazelnut mixture.
7. Pour into pan and bake about 40 minutes until cake starts to come
away from pan.
8. Turn off the oven and leave cake in the oven another 15 minutes
10.Top with whipped cream: 1 C heavy cream whipped with 2 Tbs rum
and 2 Tbs powdered sugar. or other creamy topping. See page 74
for toppings and fillings.
25
Italy
simple walnut cake
serves 8-10
6 extra large egg yolks
¾ C sugar
1⅔ C ground walnuts
6 extra large egg whites
¼ tsp lemon juice
2. Grease an 9 in (23 cm) springform and dust with potato starch, other
starch, or almond flour.
3. Beat the egg yolks and sugar in a small bowl about 5 minutes, until
thick and creamy.
4. Mix walnuts into yolk and sugar mixture.
5. In a large bowl, beat the egg whites and lemon juice until firm but still
creamy.
6. Fold walnut mixture into egg whites.
7. Pour into pan and bake for about 35-40 minutes, until cake starts to
come away from the sides of the pan.
9. Dust with powdered sugar.
26
Austria
Walnut Carrot Cake
serves 12-18
Stir in a few chopped walnuts if you like
5 large egg yolks
¾ C sugar
1⅔ C ground walnuts
¾ C grated carrots
5 large egg whites
¼ tsp lemon juice
1. Preheat oven to 350º (175ºC). Grease a 9-inch springform and dust
with almond flour.
2. Beat the sugar and egg yolks until theyʼre thick and creamy, about 5
minutes.
3. Stir in the ground walnuts and carrots.
4. In a large bowl, beat the egg whites with the lemon juice until you
have firm peaks.
5. Fold carrot mixture into egg whites.
6. Pour into prepared pan and bake for 35 minutes, or until cake
separates from pan.
Options:
7. Un-mold the cake and cool on a wire rack.
•Sprinkle with powdered sugar.
•Cut cake into 2 layers and spread jam on the bottom half, then reassemble.
•Low carb version: use ¼ C palm sugar.
27
Switzerland
hazelnut /almond Carrot Cake
serves 12-18
Aargauer Rüeblitorte
6 egg yolks
½ C powdered sugar
1 tsp lemon zest
a pinch of salt
7 oz carrots, peeled, grated,
patted dry
1 C roasted hazelnuts, ground
1 C almond flour (meal)
2 Tbs potato flour
1 tsp baking powder
1 tsp cinnamon
pinch ground cloves
2 Tbs kirsch
4 egg whites
¼ C sugar
whipped cream for serving
1. Preheat oven to 350ºF.
2. Butter and dust 9 inch spring-form pan with potato flour.
3. Beat the egg yolks, powdered sugar, lemon zest and salt until pale and
creamy.
4. Stir in grated carrots, hazelnuts and almond flour.
Sift the potato flour, baking powder, cinnamon, and cloves.
5. Mix together the potato flour, baking powder, cinnamon, and cloves,
then mix it into the batter.
6. Stir in the kirsch.
7. Beat the egg whites until soft peaks form. Sift in the sugar and beat
until satiny.
8. Fold egg whites into carrot batter carefully.
9. Pour into prepared pan and bake for 1 hour.
10. Cool on wire rack. When cool enough to handle release from pan
and cool completely.
11. This gluten free carrot cake is hard to resist, but if you can keep from
eating it immediately, the flavors deepen after 2 or 3 days.
12. Sprinkle with powdered sugar, and serve with whipped cream* on the
side.
See page 83 for non-dairy, vegan whipped
28
Italy
Orange chestnut cake
serves 6 to 8
Torta di Castagne
1¼ C unsweetened chestnut
purée(10 oz/300g)
¾ C sugar ( 6 oz/180 g)
2. Grease a 9 inch springform, and dust with rice flour or cornstarch.
3. Mix the chestnut purée until smooth and beat in half the sugar, then
the orange juice and vanilla.
Juice of 1 orange
1 tsp vanilla (5 ml)
4 egg whites
4. In a large bowl beat the egg whites with the lemon juice until they
begin to thicken. Add remaining sugar gradually while beating
constantly. Beat until egg whites are firm and creamy.
¼ tsp fresh lemon juice (1 1/4 ml)
5. Fold in the chestnut purée thoroughly.
6. Pour into springform pan and bake about an hour, until it begins to
come away from the sides.
May be served warm, with chocolate sauce if you like,
or set on rack to cool.
29
fresh chestnut cake
Corsica
Italy
serves 8 to 12
Torta di Castagne
Very flavorful, very satisfying
1. Preheat oven to 375ºF.
50 fresh plump chestnuts*,
prepared as described on page 96
¼ C butter, unsalted
1 C sugar
5 egg yolks
1 Tbs vanilla extract
5 egg whites
2. Generously butter a round 10 inch cake pan or springform pan.
3. Grind the chestnuts in a food processor or food mill.
4. Cream butter and sugar with electric mixer until light.
5. Mix in the chestnuts, then the egg yolks and vanilla.
6. Beat egg whites until they form peaks, but not so stiff they begin to
separate. Fold into chestnut mixture until no white is visible.
7. Pour into pan.
8. Bake about 25-30 minutes until knife comes out clean.
9. Cool completely on rack, then remove from pan.
*can also be made with canned chestnuts, or frozen thawed and peeled
30
nut cakes
with chocolate
31
Switzerland
Chocolate Truffle Cake
serves 8 to 12
Truffle Torte
a real chocolate punch
5 ½ oz bittersweet chocolate
6 Tbs water
2 tsp instant coffee
7 Tbs butter at room
temperature, or refined coconut
oil
½ C + 1 Tbs sugar
2. Grease an 8 inch (20 cm) springform, and line with wax paper, then
grease the paper.
3. Melt chocolate with 6 Tbs water and the coffee over a double boiler,
or in a glass measuring cup in the microwave. Stir to blend, then
cool.
4. Beat the butter and sugar until creamy.
5. Beat in the egg yolks one at a time, continuing to beat until itʼs thick
and pale.
4 large egg yolks
6. Beat in the chocolate liquid and hazelnuts.
¾ C ground toasted hazelnuts
7. In a separate bowl, beat the egg whites until stiff, then fold them
carefully into the chocolate mixture.
4 large egg whites
8. Pour into pan and bake 75 minutes.
9. Remove from oven, wait 10 minutes, then remove the pan and cool,
then wrap in plastic wrap and chill 2 days. If you can wait that long!
10.Great as is, or split into 3 layers. Sandwich and with whipped
32
sachertorte
Austria
serves 12-14
Named for a Viennese Hotel
a deliciously moist version of the famous cake
2. Grease a 9 inch (23 cm) springform pan and dust with potato starch.
6 oz bittersweet chocolate
3. Melt the chocolate in a double boiler or the microwave.
7 Tbs butter
½ C sugar
4. Cream the butter and sugar until fluffy.
6 large egg yolks
1¼ C unblanched almond flour
6 large egg whites
¼ tsp lemon juice,
or a pinch of salt
5. Add the egg yolks one at a time as you continue beating.
6. Turn mixer to low and add the chocolate, then the almond flour.
7. Beat the egg whites and lemon juice or salt in a separate bowl until
firm but creamy.
8. Fold almond/chocolate mixture into the egg whites
9. Pour into pan and bake for about an hour, until cake starts to come
away from the pan.
10.Remove from pan and cool on wire rack. Allow to rest 1 or 2 days,
loosely covered with plastic wrap.
11.Glaze with chocolate glaze, page 80.
33
Chocolate Passover Cake
Jewish
serves 10 to 12
Compare to Sachertorte: same ingredients, same method*
1 stick butter (4 oz)
½ C sugar
5 large egg yolks
¾ C unblanched almond flour
5 large egg whites
*but more
chocolate in the
cake, less almonds,
and no glaze.
2. Grease a 9 inch (23 cm) springform, and line with waxed or
parchment paper, then grease the paper.
3. Melt chocolate in a double boiler or microwave.
4. Beat the butter and ¼ C of the sugar until creamy.
5. Beat in the egg yolks one at a time, continuing to beat for another
minute.
6. Stir in the chocolate and the almond flour carefully, until well
blended.
7. In a separate bowl, beat the egg whites, gradually adding the other
¼ C of sugar, until stiff.
8. Fold in a cup of so of the chocolate mixture into the egg whites, then
fold the egg whites gently into the rest of the chocolate mixture.
9. Pour into pan and bake on the bottom rack of the oven for 30
minutes, or until a toothpick comes out clean.
10.Remove from oven and cool 30 minutes, then remove the pan.
11.Serve warm, room temperature, or chilled, sprinkled with powdered
sugar.
34
France
Le Délice
Famous Almond Layer Cake
serves 12-14
If you can’t eat nuts, use the chocolate roll recipe on page 40.
1½ C blanched almond
flour, or blanched almonds,
preferably sliced
¾ C powdered sugar
⅓ C cocoa powder
6 large egg whites
2 Tbs granulated sugar
pinch of salt
Topping:
chocolate ganache, page 78
chocolate glaze, page 79
*If using whole or sliced
almonds, grind them with
powdered sugar until
powdery in food
processor, then mix with
cocoa in large bowl.
2. Line a jelly roll pan with parchment paper, then grease the sides and
paper.
3. Mix the almond flour, powdered sugar and cocoa in a large bowl.*
4. Beat the egg whites until they froth, then add the granulated sugar
and salt and beat until you have stiff peaks.
5. Very gently fold the almond mixture into the egg whites.
6. Scrape into pan and spread evenly.
7. Bake about 12 minutes, until it springs back when lightly pressed in
the center.
8. Cool in pan on wire rack, then cover and refrigerate overnight. (Can
be made in advance and frozen, tightly wrapped.)
9. When ready to serve,run a knife around the edges and unmold from
pan. Turn onto a work surface and remove paper. (If you have a
large cutting board, place it over the pan and invert onto the cutting
board.) Trim uneven edges.
10. Cut into 3 strips (crosswise, not lengthwise).
11.Place one layer on a serving try, cover with a thick layer of ganache,
repeat with second layer. Put a thinner layer on top.
12. Wrap loosely and chill. Spread chocolate glaze on top and make
squiggles.
35
Morocco
coconut orange torte
serves 10 to 12
an exotic treat
6 large egg whites
¼ C sugar
6 large egg yolks
¼ C sugar
1 C chopped walnuts
2 C unsweetened coconut
2. Grease a 9 inch (23 cm) springform.
3. In a large bowl, beat the egg whites with ¼ C sugar until stiff peaks
form.
4. Beat yolks in a medium bowl with the other ¼ C sugar until light and
fluffy.
5. Gently combine the nuts and coconut with the egg yolks.
Topping:
½ C orange juice
¼ C chocolate liqueur such as
Kahlúa or Sabra
6. Fold in the egg whites.
7. Bake for about 45 minutes. Crust should brown lightly on top.
8. Remove from oven and leave in pan while you prepare the syrup.
9. Combine orange juice and chocolate liqueur and pour over the cake
while itʼs still in the pan.
10.Cool completely and refrigerate until ready to serve.
36
Italy
Chocolate Walnut torte
serves 6 to 8
Torta di cioccolata con noci
dairy and casein free, traditionally
1 C walnuts, lightly toasted
3 Tbs sugar
5 large egg whites
pinch salt
5 large egg yolks
½ C sugar
6 oz bittersweet chocolate,
finely chopped
2. Grease a deep 9 inch (23 cm) springform, and dust with potato
starch.
3. Grind walnuts and 3 Tbs sugar in food processor until finely ground.
4. Beat egg whites with a pinch of salt until stiff and creamy.
5. Beat egg yolks with ½ C sugar about 3 minutes-until thick and pale,
and you see a ribbon form when you lift the beaters.
6. Stir in walnuts and chocolate.
7. Pour into pan and bake 40 minutes until tester comes out clean.
8. Cool on rack in pan, the remove from pan and transfer to a plate.
9. Dust with cocoa powder or powdered sugar.
37
Nut-free Cakes
Most of the grain-free cakes I have found have nuts in them. But as I
started digging a little deeper I discovered many nut-free cakes as well.
These include cakes made from chocolate, beans, seeds, potatoes and
sweet potatoes, and cassava.
38
Nut-Free cakes
with chocolate
39
Jewish
Chocolate soufflé roll
serves 6 to 8
delicious excuse for eating your favorite filling*
6 egg yolks
½ C sugar
¼ tsp salt
6 oz semisweet chocolate
1 tsp vanilla
6 egg whites
a pinch of salt
*Can be used for
Le Délice cake,
page 35, if you
canʼt eat nuts.
2. Grease a 15 X 11 jelly roll pan, and line with waxed or parchment
paper, leaving a 2 inch overhang at each end. Then grease the
paper.
3. Beat the egg yolks in a mixing bowl until light and lemon-colored,
then gradually beat in the sugar and salt until the mixture is thick and
ribbony.
4. Melt the chocolate in a double boiler or in the microwave.
5. Stir chocolate and vanilla into yolk mixture.
6. Beat the egg whites with a pinch of salt .
7. Fold one quarter of the egg whites into the chocolate mixture to get it
started, then gently fold in the rest.
8. Spread into pan evenly and bake 15 minutes until top feels firm and
springy.
9. Spread a large sheet of aluminum foil on the counter and dust with
cocoa or powdered sugar.
10.Remove roll from the oven and flip onto the foil. Remove the paper.
11.Let it cool, spread with your favorite filling and roll it up using the foil
to help.
40
France
Flourless Chocolate cakes
serves 6
savor the rich molten center
1. Butter 6 individual tartlet pans with removable bottoms: (4½ inches x
¾ in deep), and place on baking sheet.
8 oz semisweet chocolate,
chopped
½ C unsalted butter (one
stick)
6 large egg yolks
1 tsp vanilla
⅓ C sugar
2 large egg whites
pinch of salt
2. Stir butter and chocolate over low heat in a heavy medium sized pan
until melted and smooth.
3. Remove from heat and cool to lukewarm, occasionally stirring.
4. Using an electric beater, beat egg yolks with vanilla and all but 1 Tbs
sugar until thick and lemon colored: about 5 minutes.
5. Fold one quarter of yolk mixture into chocolate mixture, then
chocolate mixture into remaining yolk mixture.
6. Beat egg whites with salt to soft peaks, add sugar and continue
beating until stiff.
7. Fold egg whites into chocolate mixture and pour into pans. Cover
and chill 1-4 hours.
9. Bake in center of oven about 11 minutes, until edges are set. Centers
should still be soft.
10.Cool on rack 2 minutes, then loosen with knife and remove pans.
11.Serve with whipped cream and strawberries.
41
bean and seed
cakes
42
Mexico
Lemon Garbanzo Cake
a high protein treat
1 15 oz can of garbanzo beans,
drained and rinsed
or 1⅓ C well cooked garbanzos
3 large egg yolks
⅓-⅔ C sugar, or ⅓ C palm sugar
½ tsp baking powder
grated zest of one lemon
3 large egg whites
pinch of salt
juice of one lemon
confectionerʼs sugar for top
Torta de Garbanzo
serves 6-8
1. Preheat oven to 350º (175ºC). Grease the bottom only of an angel
food cake pan, or spring form pan with a center. Leaving the sides
ungreased helps the cake climb as it bakes.
2. Puree the garbanzos until smooth, no chunks. Use a food processor
if you have one, or a blender a little at a time. If too thick, add one of
the eggs.
3. Add the egg yolks, sugar, baking powder and lemon zest and pulse
until blended.
4. Beat egg whites with the salt until stiff, then fold into bean mixture
until most of the whites disappear.
5. Pour into pan and bake for 55 minutes, or until tester comes out
clean.
6. Invert pan by setting it on an inverted funnel shaped object. A bottle
works if you can make it not fall over. This prevents the cake from
falling, although it may still contract some.
7. When cool, run a knife around the edges of the pan and remove the
outer ring.
8. Place on a serving plate, sprinkle with the lemon juice, then lightly
with confectionerʼs sugar.
43
Mexico
Easy Garbanzo Cake
Torta de Garbanzo
serves 6-8
An easy version with an orange twist
1¼ C (300g) well-cooked
garbanzo beans (chick-peas),
drained (about ¾ of a 15 oz
can)
1. Preheat oven to 350º (175ºC). Grease and line an 8 inch pan–a
springform is perfect but not necessary. Then grease the liner too.
4 eggs
½ C sugar (or ⅓ C palm
sugar)
1 tsp baking soda
1¼ tsp cinnamon
½ an orange: Juice and zest
3. Add all the other ingredients and process until blended.
2. Puree the garbanzos until smooth, no chunks. Use a food processor if
you have one, or a blender a little at a time. If too thick, add one of the eggs.
4. Pour into pan.
5. Bake for 45 minutes, or until tester comes out clean.
6. Cool in pan 10 minutes, remove from pan and cool completely.
7. Sprinkle with powdered sugar.
44
Mexico
chocolate Garbanzo cake
Serves 6-8
same method as the easy garbanzo cake
1¼ C (300g) well-cooked
garbanzo beans (chick-peas),
drained (about ¾ of a 15 oz
can)
4 eggs
½ C sugar
1 tsp vanilla
1 tsp baking soda
⅔ C cocoa
½ an orange: Juice and zest
(or ¼ C thawed orange juice
concentrate)
1. Preheat oven to 350º (175ºC). Grease and line an 9 inch pan–a
springform is perfect but not necessary. Then grease the liner too.
2. Puree the garbanzos until smooth, no chunks. Use a food processor if
you have one, or a blender a little at a time. If too thick, add one of the
eggs.
3. Add all the other ingredients and process until blended.
4. Pour into pan.
5. Bake for 50 minutes, or until tester comes out clean.
6. Cool in pan 10 minutes, remove from pan and cool completely.
7. Sprinkle with powdered sugar.
45
Mexico
Garbanzo pudding cake
Serves 8-12
Cinnamon-raisin version-a pudding cake
3½ C well cooked garbanzo
beans (chick-peas), drained
(or two 15 oz cans)
¼ C milk (I use almond milk)
1. Preheat oven to 350º (175ºC). Grease an angel food or bundt pan
and dust with rice flour or potato starch.
6 egg yolks
1½ C sugar
¼ tsp cinnamon
¼ tsp salt
3. Beat egg yolks with sugar, cinnamon and salt until thick.
4 egg whites
1 C raisins
2. Puree the garbanzos and milk in a food processor, or in a blender a
little at a time.
4. Fold egg yolk mixture into garbanzos.
5. Beat the egg whites to stiff peaks, then fold into the garbanzo batter,
along with the raisins.
6. Bake for 1 hour and 20 minutes until tester comes out clean.
7. Cool in pan 20 minutes, remove from pan, and dust with powdered
sugar.
Chill before serving.
46
Czech
Republic
4 large egg yolks
½ C sugar
2 C poppy seeds
poppy seed Cake
Makový Koláč
serves 8-10
1. Preheat oven to 350º (175ºC), and grease a 9 inch springform (23
cm) and dust with potato flour.
2. Beat the egg yolks and sugar until light and creamy.
3. Fold the poppy seeds into the egg yolks.
4 egg whites
4. Beat the egg whites until stiff but not dry, then fold into the poppy
seed mixture.
½ C apricot jam
2 Tbs water
5. Pour into pan and bake about 30-40 minutes until cake begins to
pull away from the pan.
6. Cool in pan completely, on wire rack.
7. Remove from pan and split into 2 layers.
8. Heat the jam with the water over low heat, then spread on the
bottom layer.
9. Replace top layer and dust with powdered sugar.
This is only one of many variations of poppy seed cakes. This one happens to be gluten free.
Others include the German mohntorte (see next page), and the Polish makowiec.(mahk o vitz)
47
Germany
Mohntorte
serves 10-12
Poppy Seed Cake
You can cut this in half: make one cake and split it horizontally.
¾ C raisins
½ C rum
½ C poppy seeds
10 egg yolks
2 C sugar
1 tsp cinnamon
½ tsp ground
cloves
zest of ½ a lemon
10 egg whites
pinch of salt
1. Preheat oven to 350ºF (180ºC). Grease 2 nine inch (23 cm)
springform pans and dust with potato flour.
2. Plump the raisins in the rum and drain.
3. Grind the poppy seeds in a food processor, blender, or mortar and
pestle.
4. Beat egg yolks with sugar until thick and creamy.
5. Add raisins, cinnamon, cloves, lemon zest, and poppy seeds.
6. Beat the egg whites with a pinch of salt until soft peaks form, then
fold into mixture.
7. Bake for about 1 hour, until cake starts to come away from the sides
of the pan.
8. Remove from pans and cool on wire rack.
9. Brush rum over top of bottom layer, and bottom of top layer, then
stack them.
10.Top with whipped cream or your favorite topping. You can put some
cream between layers if you like.
48
root and tuber
cakes
49
Germany
Sand Cake
serves 4 to 8
Sandtorte
1. Preheat oven to 325ºF. Grease a loaf pan and dust with potato flour.
⅔ C butter
⅔ C sugar
1 egg
3 egg yolks
1 Tbs rum
½ tsp lemon zest
⅔ C potato flour, not starch
¼ tsp baking powder
2 egg whites
Powdered sugar for Top
2. Melt the butter carefully so it doesnʼt brown, then slowly pour off the
clear butter into a small mixing bowl, leaving the sediment behind.
Let it cool. (May speed it up in the fridge) Or skip this step and use
ghee or clarified butter if available.
3. When it starts to solidify, set the bowl of clarified butter on a bed of
ice cubes and beat for 10 minutes with an electric beater, or 20
minutes by hand–until itʼs very thick, almost white.
4. Transfer to large bowl and beat in the sugar, egg and egg yolks a
little at a time, then beat another 15 minutes.
5. Add the rum slowly as you continue beating, then the zest.
6. Sift the potato flour and baking powder together and gently fold half
into the egg and butter mixture.
7. Beat the egg whites until stiff and fold into above, alternating with the
remaining potato flour.
8. Pour into pan and smooth top. Bake for 1 hour, until it comes away
from the sides of the pan.
50
Austria
Orange cake
serves 4-6
Orangen Torte
¾ C superfine (caster) sugar*
4 egg yolks
1 tsp orange zest
1 tsp lemon zest
2. Butter and line two 8 inch (20 cm) springform pans with parchment
paper.
5 Tbs butter, melted and cooled
4. Continue beating while slowly pouring in the butter, being careful to
leave the butter solids behind.
3 egg whites
½ C potato starch
½ C orange marmalade thinned
with water to make a thin syrup.
*As an alternative, pulverize
granulated sugar in a food
processor.
3. Beat the sugar and egg yolks until thick and creamy, then beat in
the orange and lemon zests.
5. Beat the egg whites into firm peaks, then fold them into the mixture
in 3 stages, alternating with siftings of the potato starch.
6. Divide into the 2 baking pans and bake until golden and starting to
shrink from the sides of the pan. Cool on wire racks.
7. When cooled, prick the layers all over with a fork and pour the
syrup over. Place one of the layers on a serving plate and cover
with a third of the orange cream recipe, page 77, or substitute
orange flavored buttercream frosting). Place the other layer on top
and spread the rest of the cream over the sides and top of the
cake.
8. Decorate with candied or fresh orange and lemon peel, and chill.
51
Caribbean
Sweet potato coconut cake
serves 6 to 8
Gâteau de Patate
Very moist, a pudding cake
2 pounds sweet potatoes
(US yams*)
1. Boil potatoes about 35-45 minutes until barely tender then drain and
cool. (For a more cake-like texture, bake the potatoes instead.)
½ C mashed ripe banana
1 C packed light brown sugar*
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
4 eggs, beaten
1 C milk: cowʼs or your favorite
¼ C butter, melted
1 tsp vanilla, or 1/4 C dark rum
1 C finely grated fresh coconut
(dried is OK)
¼ C crystallized ginger
¼ C seedless raisins
2. When cool enough to handle, peel the potatoes and cut them up.
Press through a ricer or food mill into a bowl.
*optional
3. Preheat oven to 350ºF. Grease a 9 x 5 loaf pan.
4. Add banana, sugar, baking powder, salt, cinnamon, nutmeg, eggs,
milk, butter and vanilla or rum. Beat with a wooden spoon until
blended.
5. Fold in coconut, ginger and raisins.
6. Pour into pan and bake about 1 1/2 hours, until tester comes out
clean.
7. Cool in pan on a wire rack a few minutes, then remove from pan and
cool completely on the rack.
Decorate with a little shredded coconut and a sprinkle of cinnamon sugar.
52
Portuguese Cake
Italy*
Serves 6 to 8
Focaccia alla Portoghese
finer texture than the lemon almond cake
3 large egg yolks
½ C sugar
1. Preheat oven to 375ºF (190ºC). Grease a 9 inch (23 cm) springform
and dust with potato flour.
2. Beat egg yolks with sugar.
¼ C potato flour
1¼ C blanched almond flour
juice and zest of a large orange
3. Add the potato flour, almond flour (doesnʼt have to be fine), orange
juice and zest.
4. Beat egg whites with a pinch of salt.
3 large egg whites
pinch of salt
5. Scrape into pan and bake until cake comes away from the sides of
the pan, about 30 minutes.
6. Spread with a lemon glaze, page 84.
*Although itʼs called Portuguese Cake, I found this in an old Italian cookbook.
53
Britain
Mashed Potato Cake
½ lb of potatoes
¾ C butter (1½ sticks)
1 C minus 2 Tbs caster sugar
4 eggs
1¾ C unblanched almond flour
1 Tbs baking soda
zest of 3 lemons
1 tsp lemon juice
Serves 6 to 8
1. Peel, cook and cool potatoes.
2. Preheat oven to 350ºF (180ºC). Grease a 9 inch (22 cm) springform,
line with a round of waxed or parchment paper, and grease the paper.
3. Mash the potatoes until smooth, but donʼt add anything to them yet.
4. Cream the butter and sugar with an electric beater until pale and
fluffy.
5. Add the eggs one at a time, along with 1 Tbs almond flour with each
egg.
6. Combine remaining almond flour with baking soda, lemon zest, and
juice, and fold into the creamed mixture.
7. Fold in the mashed potatoes and beat to combine well.
juice of 2 lemons minus 1 tsp
¼ C + 2 tsp caster sugar
8. Spoon into pan and bake for about 35 minutes, until golden and
toothpick comes out clean.
9. Place on wire rack, still in the pan, and pierce all over with the
toothpick. (¾ of the way down.)
10.Combine lemon juice and caster sugar in a bowl and pour over the
entire surface of the cake. Cool 10 minutes, then remove from pan
and cool completely.
54
Jewish
Potato sponge Cake
Serves 6 to 8
A nut free lemon potato cake
7 large egg whites
pinch of salt
1. Preheat oven to 350ºF (180ºC). Grease a 9 inch (23 cm)
springform and dust with potato flour.
9 large egg yolks
2 large egg whites
1¾ C sugar
juice and zest of one lemon
2. Beat 7 egg whites with a pinch of salt until stiff.
1 C minus 1 Tbs potato starch
3. Beat egg yolks and 2 whites with sugar, lemon juice and zest until
blended well.
4. Gradually add potato starch and beat well.
5. Fold in egg whites carefully and bake 40-50 minutes.
55
Colombia
cassava coconut cake
South America
Enyucado de Coco
serves 8-10
Great served with fresh pineapple
3 pounds peeled cassava
1 large fresh coconut
4 C shredded white cheese
(cheddar works fine)
Dash of salt
2 egg yolks
1¼ C milk
1 C sugar
¼ C butter, softened
1 tsp aniseeds, lightly toasted,
then crushed
1. Grate the cassava, coconut, and cheese into a bowl.
2. Add the rest of the ingredients and mix together into a soft dough.
3. Let rest for an hour to swell.
5. Place dough in a buttered cake pan or 9 in (23 cm) springform.
6. Bake one hour, until firm and well risen, and nicely browned.
7. Garnish with coconut shavings, and serve with fresh pineapple.
56
part 2
cakes with grains
Cakes in this section include the grains
corn, rice, amaranth or quinoa.
57
Cakes with
grains and nuts
58
Pescara
Italy
6 Tbs unsalted butter
1 C unblanched almond meal
¼ C potato starch
¼ C corn flour*
1 tsp baking powder
4 large egg whites
⅜ C sugar
4 large egg yolks
⅜ C sugar
¼ tsp almond extract
zest of 1 small lemon
Topping:
6 oz dark chocolate, melted
Parozzo
serves 8-10
Almond and Corn Flour Cake
1. Preheat oven to 350º (180ºC). Grease a 9 in (23 cm) springform, line
with waxed or parchment paper, then grease the paper.
2. Melt the butter and let it cool. (A microwave is great for this.)
3. Mix the almond flour, potato starch, corn flour and baking powder.
4. In a small deep bowl, beat the egg whites about 3 minutes, until
peaks start forming, then beat in half the sugar gradually, until soft
peaks are formed.
5. In a medium bowl, beat the egg yolks with the rest of the sugar and
almond extract about 3 minutes, until pale yellow.
6. Stir in the almond mixture and lemon zest, then the melted butter
and stir until blended.
7. Stir in a third of the egg whites to lighten the batter, then fold in the
rest.
8. Pour into baking pan and smooth the top, then bake about 30
minutes, until golden and a toothpick comes out clean.
9. Remove from pan, remove the paper, and cool on a wire rack.
*You can buzz cornmeal in a food
processor to make a finer corn flour.
10.Spread with a thin layer of melted chocolate, or chocolate glaze
page 80, or lemon glaze page 84.
59
Italy
1 C polenta
2¼ C blanched almond flour
1 tsp baking powder
1 C (2 sticks) unsalted butter
1 C sugar
4 large eggs
lemon polenta cake
serves 8-10
Polentina al Limone
1. Preheat oven to 350º (180ºC). Grease a 9 in (23 cm) springform,
line with waxed or parchment paper, then grease the paper.
2. Mix together the polenta, almond flour and baking powder, removing
any lumps with a spatula or your fingers.
3. In another bowl cream the butter and sugar until light and fluffy, then
add the eggs one at a time, beating between.
4. Fold in the polenta/almond mixture.
zest of 3 lemons
juice of one lemon
5. Mix in the lemon zest and juice.
6. Bake for 50-60 minutes until golden. To prevent browning too much,
cover loosely with foil after 30 minutes.
7. Dust with powdered sugar, or drizzle with lemon glaze, page 84.
60
Southwest
American Indian
Piñon torte
serves 6-8
Feast Day Cake
Chewy and chocolate-y, like a brownie
1 C pine nuts (piñons)
2 Tbs cornmeal
9 oz semisweet chocolate
2 Tbs unsalted butter
2. Grind pine nuts in a food processor, pulsing so they donʼt turn into
butter.
3. Add the cornmeal and pulse to combine.
6 egg yolks
¾ C sugar
1 tsp vanilla
4. Melt the chocolate and butter together, either in a double boiler or
microwave, stirring to blend.
powdered sugar
2 Tbs blue cornmeal for
decorating (optional)
6. Add the the egg yolks, sugar, and vanilla and process until smooth.
5. Add the chocolate mixture to the pine nuts in the food processor and
process until smooth, about 1 minute.
7. Scrape into pan and press down to smooth, it will be very thick.
8. Bake about 20 minutes until firm. It should spring back in the center
when touched.
9. Cool for 20 or 30 minutes on wire rack, then remove from pan.
This can be decorated by dusting powdered sugar over entire surface, then holding a stencil of a
southwestern motif as close to the surface as possible, then sprinkling blue cornmeal over. Remove the
stencil carefully.
61
Corcoforo,
Italy
1 ½ C yellow cornmeal
½ C finely chopped walnuts
½ tsp salt
2½ tsp baking powder
3 large egg whites
2 Tbs sugar
½ C + 6 Tbs unsalted butter
(1¾ sticks)
¼ C honey
¾ C sugar
Cornmeal Cake
serves 6-8
with honey and walnuts
2. Mix cornmeal with walnuts, salt and baking powder.
3. In a medium bowl, beat the egg whites to soft peaks, gradually
adding 2 Tbs sugar. Beat until stiff but not dry.
4. Beat butter in large bowl until light and fluffy, then gradually beat in
the honey, then ¾ C sugar.
5. Stir cornmeal mixture into the butter/honey mixture. It will be a stiff
batter.
6. Fold in the egg whites in 3 additions, then scrape into baking pan.
7. Decorate with walnut halves around top edge of cake.
8. Bake about 45 minutes, until cake is a deep gold color on top, it
starts to pull away from the sides of the pan and tester comes out
clean.
9. Cool in the pan on a wire rack. It will fall in the center as it cools.
62
Bologna,
Italy
Bolognese rice cake
serves 6-8
Torta di Riso
best when made 1-3 days in advance
4 C milk or non-dairy milk*
1¼ C sugar
2 tsp grated lemon peel
¼ tsp salt
1. Bring to a boil the milk, sugar, lemon zest and salt.
⅓ C rice, Italian arborio if possible
4 large eggs + 1 yolk
4. Butter an 8 inch (20 cm) square pan and coat with almond meal or
finely ground rice cake crumbs.
½ C coarse blanched almond meal
5. Beat the eggs in a large bowl until thoroughly blended.
2. When it starts to boil quickly stir in the rice, reduce heat to a low
simmer, and cook for 2½ hours, stirring occasionally. Turn it off when
it has become dense and pale brown. Allow to cool.
(can be ground in food processor–
leave some medium chunks)
6. Beat in the cooled rice mixture, a spoonful at a time, then blend in
the almond meal and candied orange peel.
⅓ C chopped candied orange peel
7. Pour into pan and smooth the top.
2 Tbs rum (optional)
8. Bake in the center of the oven for 1 hour.
*Use an unsalted milk substitute,
because the salt in a commercial
product will concentrate and be
overpowering.
9. Remove from oven, pierce in a few places with a fork, pour the rum
over and allow it to cool on a wire rack.
10.When cool, and preferably after it sits at least 24 hours, remove
from pan and cut in diamond shape pieces.
63
Po River Valley
Italy
Italian rice cake
serves 6-8
Torta di Riso
slightly less sweet, quicker, and denser than previous—delicious
4½ C milk or non-dairy milk*
1 C rice, Italian arborio if possible
pinch of salt
1. Bring the milk to a boil, then stir in rice and salt.
½ C sugar
3. Add ½ C sugar and stir while cooking for 2 minutes. Cool to
lukewarm, about 30 minutes.
½ C chopped blanched almonds or
coarse almond meal
2 tsp grated lemon peel, packed
¼ C chopped candied orange peel
¼ tsp almond extract
4 large egg yolks
½ C sugar
4 large egg whites
*Use an unsalted milk substitute,
because the salt in a commercial
product will concentrate and be
overpowering.
2. When it starts to boil again, reduce heat and simmer about 30
minutes until thick like a rice pudding.
5. Butter a 10 inch (25 cm) springform pan and coat with almond meal
or finely ground rice cake crumbs.
6. Mix almonds, orange and lemon peels, and almond extract into the
rice mixture.
7. Whisk egg yolks and remaining ½ C sugar, then stir into the rice
mixture and cool completely.
8. Beat egg whites with a pinch of salt until stiff peaks form, then fold
into rice mixture, stirring in 1 cup first to lighten the batter.
9. Bake in the center of the oven for 1 hour, until golden and firm.
10.Cool in pan on rack, and (preferably after it sits at least 24 hours)
remove from pan and dust with powdered sugar.
64
Easy Italian rice cake
Italy
serves 4-6
Torta di Riso
a simplified version of Bolognese Rice Cake using leftover rice
1¼ C leftover rice
1 C milk or almond milk
¼ C sugar
3 eggs
½ C coarse almond meal
(can be ground in food
processor–leave some chunks)
2 tsp packed grated lemon
peel
⅛ tsp almond extract
1. Cook the leftover rice in 1 C of milk, along with the sugar, for about
10 minutes–until thick and creamy (it make take longer, and you may
need more milk). Allow to cool.
3. Grease a 6 inch (15 cm) springform pan and coat with almond meal.
Or use an 8 inch (23 cm), the cake will just be shorter.
4. Beat the eggs with an electric mixer.
5. Stir in the cooled rice mixture, the almond meal, the lemon peel and
almond extract.
6. Bake for 45–60 minutes, until sides pull away from pan.
7. Cool in pan, then remove and transfer to serving plate.
8. Sprinkle with powdered sugar
65
South
American
Quinoa cake
serves 6-8
Keke de Quinua
A spice cake
1½ C raw quinoa
5 Tbs unsalted butter, softened
¾ C packed brown sugar
1 tsp cinnamon
¼ tsp cloves
2 tsp vanilla
1 tsp lemon zest
¼ C dark rum
4 large eggs
1. Rinse quinoa in a fine sieve under cold running water.
2. Place in a pot with 8 Cups cold water and bring to a boil. Lower the
heat and simmer about 10 minutes until barely tender.
4. Grease an 8 inch (20 cm) springform pan and coat with almond meal
or potato starch.
5. Cream together 5 Tbs butter, sugar, cinnamon, cloves, vanilla, lemon
rind, rum and eggs until sugar dissolves.
6. Beat in the milk and cream.
½ C milk
½ C cream (or just double the
milk)
7. Mix in the walnuts.
½ C finely chopped walnuts
9. Dust with powdered sugar, and serve with whipped cream.
8. Bake for 40-50 minutes, until cake comes away from the sides of the
pan and center springs back when touched with your finger.
66
Cakes with
grains, nut-free
67
Italy
italian sand cake
serves 6
Torta Sabbiosa
¾ C fine polenta
1½ tsp baking powder
1. Preheat oven to 350º. Grease a 10” cake pan and dust with potato
starch.
1 C potato starch
2. Stir together polenta and baking powder. Sift potato starch into a
different bowl.
1 C unsalted butter
1¾ C sugar
3. Cream butter and sugar until very light.
3 extra large egg yolks
⅓ C milk, warmed
2 tsp vanilla
3 extra large egg whites
dash of salt
confectionerʼs sugar for dusting
4. When the mixture is almost frothy, beat in the egg yolks one at a
time, then add the milk and vanilla. Beat until light and airy, then
beat in the polenta thoroughly.
5. Sift the potato starch into the batter, and beat until smooth and
consistent–another 3 minutes or so.
6. Beat egg whites and salt with clean beaters until they form peaks,
but not until stiff and splitting. Fold the egg whites into the batter until
no white streaks show. Pour into pan.
7. Bake about 40 minutes until tester comes out clean. Turn the oven
off and leave cake inside for another 10 minutes.
8. Cool completely on a rack. Then transfer to serving platter.
Dust with confectionerʼs sugar and enjoy!
68
Spain
corn sponge cake
serves 6 to 8
7 large egg whites
pinch of salt
1. Preheat oven to 350ºF (180ºC). Grease two 8 inch (20 cm)
springform pans and dust with cornmeal.
7 large egg yolks
⅞ C sugar
2. Beat the egg whites with a pinch of salt until stiff.
2 C cornmeal
1 C (2 sticks) butter, melted
2 Tbs catalan brandy,
or 1 tsp vanilla (optional)
3. Beat the yolks til creamy, then add the sugar and beat until well
blended.
4. Beat in the cornmeal, then the melted butter and brandy.
5. Fold in the egg whites.
6. Split into 2 pans, they will be shallow layers.
7. Bake 12 -15 minutes until cake begins to come away from the sides
of the pan, and tester comes out clean.
69
Martinique
Cornmeal and Raisin Cake
Gâteau Maïs
Caribbean
serves 6
An unbaked pudding cake: a great summer dessert
4 C milk
1 C golden raisins
¼ C sugar
1 C yellow cornmeal
4 Tbs unsalted butter, cut
into ¼ inch bits
2 Tbs dark rum
1 tsp vanilla
1. Butter an 8 in (20cm) springform pan.
2. Combine milk, raisins and sugar in a heavy 2 quart saucepan and
bring to a boil over moderate heat, stirring until the sugar is
dissolved.
3. Continue stirring as you pour in the cornmeal in a slow thin stream.
Continue stirring an additional 2 or 3 minutes until it is smooth and
thick.
4. Remove pan from heat and and beat in the butter bits, rum, and
vanilla.
5. Pour into the cake pan, spreading evenly. Refrigerate for at least 2
hours, or until firm and thoroughly chilled.
Place cake on serving platter. Serve with caramel sauce, page 81, separately—in a small bowl.
70
Jewish
Passover
Easy rice cake
serves 4-6
easy and good: makes a good shortcake
4 large eggs
¾ C sugar
1 C rice flour
grated peel from 1 lemon,
or ½ tsp vanilla or almond
extract
2. Grease an 8 inch (20 cm) springform pan and coat with almond
meal.
3. Beat the eggs well, until pale yellow.
4. Add the sugar, rice flour and flavoring of your choice, and beat well.
5. Bake for about 1 hour, until cake starts to come away from the sides
of the pan.
6. Cool a few minutes, remove from pan, then cool completely on wire
rack.
7. Sprinkle with powdered sugar, or serve with fresh fruit as a
shortcake.
71
Paradise Rice torte
Veracruz
Mexico
serves 6 to 8
Torta Paraíso
A rice layer torte with lots of possibilities
I C raw rice, cooked (in milk
or water) leftover rice is OK
1. Preheat oven to 350º
2 Tbs butter
3. Beat egg whites until stiff, then add yolks one by one while
continuing to beat.
4 eggs
2. Butter a springform or cake pan.
4. Mix in the cooked rice.
Picadillo filling: page 86.
(Note: picadillo is a ground meat
filling with sweet spices and
raisins (wonderful for stuffed
chiles!) Itʼs very Mexican, but
may seem odd for a dessert.–As
an alternative, try the rice layers
with a fruit filling)
5. Cover pan with a layer of rice, then alternate layers of filling and rice
until all is used, ending with a rice layer.
6. Dot with butter and bake until golden.
7. Sprinkle with powdered or brown sugar and cinnamon, and serve.
A very Mexican idea for a dessert. This is a variation of a main course dish–very hardy with a meat filling.
It has a little extra sweetening added to the already sweetly spiced filling, and sugar is sprinkled on top.
72
amaranth angel cake
South
American
serves 6-8
Pastel de Los ángeles
Not an angel food cake, but a cake of the angels
6 large eggs
1½ C sugar
2 C minus 2 Tbs almond meal
1 heaping cup cooked
amaranth*
zest and juice of 1 lemon
2. Grease an 8 inch (20 cm) springform pan and coat with almond meal.
3. Whisk eggs and sugar until light and white.
4. Fold in the almond meal, amaranth grains, lemon zest and 1 Tbs
lemon juice.
5. Scrape into pan and bake 40-50 minutes, until brown and puffy. It will
shrink back down when it cools.
6. Warm remaining lemon juice with 2 Tbs honey.
7. Prick the cake with a fork in a few places and pour the lemon honey
over the cake.
8. Cool on rack, then remove from pan and serve.
73
part 3
toppings And fillings
This section contains some traditional fillings and toppings for many of these
cakes. They are interchangeable depending on your taste.
Youʼll find both dairy and non-dairy toppings, as well as some that are vegan.
If youʼre staying away from sugar, try blending up fresh fruit and serving as
is. You can leave some chunks of fruit, or blend it smooth. Add a banana for
some creaminess and a flavor variation.
74
dairy
toppings and fillings
75
Switzerland
Whipped chocolate cream
1 C heavy cream
2 tsp vanilla
1 Tbs coffee liqueur or rum
About 3 Cups
1. Over low heat, melt the chocolate with the cream and
vanilla, bringing it just to a boil.
2. Remove from heat right away.
3. Pour into large bowl and allow to cool, stirring
occasionally so a skin doesnʼt form.
4. When cool, add the coffee liqueur or rum and beat until
double in volume.
5. Use immediately before it hardens.
76
Austria
Orange cream
about 2 Cups
Great with Orange Cake page 51
4 egg yolks
3.5 oz sugar
3.5 oz orange juice
2 Tbs orange zest
5 1/2 oz unsalted butter
4 oz thick cream
1. Whisk together egg yolks, sugar, orange juice and
zest in the top of a double boiler, or in a heat-proof
pan resting in a pan ¼ filled with simmering water.
2. Cook until thickened, stirring constantly.
3. Remove from heat and continue beating until cool.
4. Beat the butter separately until creamy, then beat in
the cream one spoonful at a time. Keep beating
until stiff, then fold into the main mixture. Chill.
77
France
Rich chocolate Ganache
about 4 Cups
1. Over medium heat, bring cream and water to a boil. Stir
in chocolate and let it sit for a minute, stirring now and
then.
½ C heavy cream
½ C cold water
1 lb bittersweet chocolate,
cut into pieces
7 Tbs softened unsalted
butter
2. Continue stirring until chocolate melts and becomes
smooth.
3. Refrigerate ½ C of the mixture to make the glaze later.
4. Cool the remaining to lukewarm.
5. Beat in the butter, a little at a time. Cool to room
temperature. You can speed it up in the refrigerator,
stirring occasionally, but remove it while itʼs still liquid.
6. Whip until fluffy, about 2 minutes. Donʼt over-whip, it will
become grainy.
78
France
chocolate Glaze 1
1 Cup
Creamy ganache version
½ C unbeaten ganache
reserved from recipe on
page 78.
1. Warm the reserved unwhipped ganache from
page 78 in a double boiler, stirring and removing
lumps until pourable, but barely warm.
2. Spread on cake quickly if youʼre spreading it on a
layer that may melt, such as the ganache on the
Délice cake.
79
Austria
Chocolate Glaze 2
1 Cup
Can be made without dairy
4 ounces bittersweet
chocolate
1. Put chocolate and water in a small saucepan.
⅓ C water
2. Cook and stir over medium heat until chocolate
melts.
4 Tbs butter or coconut
oil*, in small pieces
3. Add butter or coconut oil a little at a time, stirring
until each addition melts.
*Use refined coconut oil, unless you want a coconut flavor.
80
caramel sauce
Martinique
Caribbean
~1 Cup
great with cornmeal and raisin cake page 70.
½ C evaporated milk
3 Tbs butter
1 C sugar
¼ C water
⅛ tsp cream of tartar
1. Warm the milk and butter in a small saucepan over
moderate heat, stirring constantly until butter is melted,
and you see small bubbles around the edge of the pan.
Remove from heat and set aside.
2. In a heavy medium saucepan, bring the sugar and water
to a boil over high heat, stirring until the sugar is
dissolved. Stir in the cream of tartar and boil briskly over
moderate heat, tipping the pan back and forth constantly,
until it turns a deep golden color.
3. Pour in the milk mixture in a thin stream, stirring
constantly with a wooden spoon until thoroughly
dissolved.
4. Remove from heat and serve warm or at room
temperature.
81
non-dairy
toppings and fillings
82
Not
Traditional
Nut cream
1½ cups
Pecan, chocolate, cashew, mocha...a casein free and vegan dream
1 C nuts*
1 C water
⅓-½ C sugar, or palm sugar
1 Tbs vanilla
1. Blend nuts, water, sugar and vanilla in a blender
for 1-2 minutes until smooth.
Optional:
3 Tbs cocoa or 2 oz semisweet or
bittersweet chocolate
3. Whisk constantly for 1 minute, then lower heat to
a simmer. If it is thick enough, itʼs ready, if not
continue with step 4.
1 Tbs tapioca starch
1 Tbs water
*Iʼve had success with all the nuts Iʼve tried,
2. Place the mixture in a medium saucepan and
bring it to a boil, stirring now and then until it boils.
4. Dissolve the tapioca starch in 1 Tbs water and stir
to make a paste.
5. Turn heat under nut mixture to high and add the
using ⅓ C palm sugar:
thickener, whisking constantly until it thickens,
•Pecans—a wonderful praline taste.
about a minute.
•Toasted cashews—if you love cashews
•Raw almond butter— a delicious mild flavor.
6. Best used as soon as it cools. Chocolate-almond
It was a little grainy because I used unblanched
version makes good fudge after refrigeration.
almond butter, but I added 3 Tbs cocoa and it
tasted like yummy brownie batter. I recommend using raw or toasted blanched almonds instead.
The mildness of raw almonds works well with other flavors too, like coffee (substitute coffee for the water) or
mocha, (make with coffee and add 3 Tbs cocoa). Youʼre only limited by your imagination.
83
Italy
lemon Glaze
~½ Cup
Or lime, or orange
1 C powdered sugar
1. Sift sugar into a bowl to remove lumps.
2 Tbs lemon juice or
lime or orange juice
2. Stir in the lemon juice.
It should be slightly runny. If too thick, add a few
drops of water or more lemon juice.
84
Italy
Fruit Juice zabaglione
½ Cup
a simple version for an elegant topping*
¼ C fruit juice
1. Beat the eggs.
1 Tbs sugar
2. Beat in the sugar.
2 large eggs
3. Add fruit juice and cook over low heat, beating
constantly until it begins to thicken.
¾ tsp cinnamon (optional)
4. Remove from heat and continue stirring for a
minute so it doesnʼt stick to the pan.
5. Serve warm.
*Recipes for zabaglione often contain Marsala Wine and other ingredients,
and make large quantities to be served as a dessert.
85
picadillo filling
Mexico
Veracruz
serves 6 to 8
for Torta Paraíso page 72
can also be used for stuffed peppers, tacos, empanadas*
I lb. ground beef, turkey or pork
1 medium onion, chopped fine
3 Tbs oil (omit for pork)
1 C diced tomatoes
1 clove garlic, minced
2 Tbs vinegar
2 tsp sugar
2 tsp cinnamon
pinch ground cloves
¼ tsp ground cumin
1 tsp salt
½ C seedless raisins plumped in ¼ C stock
1. Brown the onion and meat in the oil.
2. Add remaining ingredients except almonds.
3. Simmer 30 minutes.
4. Mix in the almonds.
½ C blanched slivered almonds
.
*but cut sugar and cinnamon in half
86
appendix a
ingredients
87
Ingredients
Almond Flour is simply ground almonds, and is sometimes referred to as almond meal, almond powder,
or simply ground almonds. *Read my review of 2 brands of blanched almond flour, and learn about
almond meal vs almond flour on my website.
There is a difference between blanched and unblanched almond flour–the unblanched flour contains the
almond skins, which absorb more moisture or oil. If you substitute unblanched flour, add 1 Tbs liquid per
cup of almond flour so it doesnʼt get too dry.
Baking Powder is a mixture of baking soda with something acidic like tartaric acid, and usually some
kind of starch like cornstarch. You can replace baking powder with baking soda (bicarbonate of soda),
using half the amount of baking powder called for, as long as you add something acidic like lemon juice,
citric acid, or cream of tartar (tartaric acid) to activate the baking soda.
Butter Substitutes: Butter is called for in some of the recipes. You can substitute your favorite spread
when butter isnʼt a main ingredient the flavor depends on. Baking sheets may be greased with a neutral
or mild-flavored oil, like canola oil or grapeseed oil. Sometimes parchment paper prevents sticking, so
you can skip the oil.
Caster sugar is a very fine sugar, often called superfine sugar, used for baking in Britain. Itʼs not quite as
fine as powdered sugar, but dissolves easily and has the added benefit of not having any anti-caking
agents such as cornstarch. It can be made by pulverizing granulated sugar in a food processor.
Coconut Oil comes in two forms: refined and unrefined. Both make a good substitute for butter if the
coconut flavor, or absence of dairy, is what youʼre looking for. The unrefined has a rich coconutty flavor,
and the refined is pretty flavorless.
88
Ingredients, cont.
Confectionerʼs sugar, which is usually called powdered sugar in this book, may have an anti-caking agent
such as cornstarch. As an alternative, try pulverizing granulated sugar in a food processor.
Corn is the term used in the United States for maize, as it is known in much of the world. In parts of Africa it
is known as mielie. While the term corn is used in other parts of the world, it usually refers to the vegetable
or other culinary products like popcorn.
Eggs: The eggs for these recipes should be large eggs, unless otherwise specified, and they should be at
room temperature. Especially when the whites are to be beaten to incorporate air. The proteins in cold egg
whites are too difficult for the beaters to break down
Lemon Peel or zest: These terms are used interchangeably and refer to just the outer layer of colored skin
with none of the white beneath.
Milk Substitutes: Some of these recipes call for dairy milk. When milk is not a major ingredient you can
easily substitute almond milk, soy milk, or whatever your favorite milk is.
Nut alternatives: If you canʼt eat nuts, or donʼt have any handy, you can substitute seeds, like sunflower
seeds or pumpkin seeds (pepitas). Fair warning, though: if you use sunflower seeds in baked goods, they
may turn green within a couple of hours. Supposedly they are OK to eat, but they donʼt look very
appetizing–except maybe for Christmas or St Patrickʼs Day. To reduce the chances of this happening,
reduce the amount of baking soda and/or baking powder by half.
Potato flour is ground dried potatoes that has some fiber and protein. Donʼt substitute potato flour for
potato starch. See next entry.
89
Ingredients, cont.
Potato starch is used in some recipes: donʼt substitute potato flour unless you enjoy experimenting, as it
will change the texture. Potato starch is often used to coat pans after greasing. You can substitute any finely
ground starch or flour such as rice flour.
Powdered sugar, or confectionerʼs sugar, may have an anti-caking agent such as cornstarch. As an
alternative, try pulverizing granulated sugar in a food processor.
“Sugar” refers to granulated sugar in this book.
Sugar substitutes: I have found palm sugar to be the best sugar substitute for me. With most forms of
sugar, including fruit, even the slightest little bit throws my system out of whack, but small amounts of palm
sugar seem to be OK.
Tapioca flour: This is also called tapioca starch. Itʼs a very fine white starch used for thickening, coating
foods for frying, and giving a fine crumb to baked goods. You can usually substitute any fine starch like
potato, arrowroot, cornstarch. Rice flour can also be a substitute if itʼs ground very fine.
Vanilla: Refers to vanilla extract. I keep some vanilla in an eyedropper, so I can use just a bit when I need it.
90
appendix b
Conversions
91
Measuring Conversions*
US
measure
volume metric
equivalent
UK
equivalent
Australian
equivalent
teaspoon (t or tsp)
5 ml, 5 g
teaspoon
teaspoon
Tablespoon (T or Tbsp)
15 ml, 15 g
Tablespoon
¾ Tablespoon**
Cup (C)
237 ml, 237 g
1 C minus 3 T
1 C minus 2 t
Pint (2 C)
473 ml, 473 g
1¾ C
1¾ C
Quart (4 C)
946 ml, 946 g
3½ C
3½ C
How to use this chart:
Column 1: Measurements used in this cookbook. (commonly used in the US)
Column 2: Metric equivalents. The g figures are liquid weights: dry weights would depend on the ingredient.
Column 3: UK equivalent (the size of cups, pints and quarts are different from the US)
Column 4: Australian equivalent (same as the UK except for Tablespoons and Cups, and pints in Southern
Australia which are 425 ml )
*Measurements are slightly rounded for the kitchen.
**Australia is the only country to have a larger Tablespoon, which equals 20 ml, or 4 tsp (US) rather than 3.
92
Temperature Conversions
Fahrenheit
Centigrade
Gas Mark
Description*
225ºF
110ºC
¼
Very Cool, Slow, or Low
250ºF
120ºC
½
Very Cool, Slow, or Low
275ºF
135ºC
1
Cool, Slow, or Warm
300ºF
150ºC
2
Cool, Slow, or Warm
325ºF
160ºC
3
Very Moderate, Moderately slow
350ºF
180ºC
4
Moderate or Medium
375ºF
190ºC
5
Moderately Hot, Fairly Hot or High
400ºF
200ºC
6
Moderately Hot, Fairly Hot or High
425ºF
220ºC
7
Hot
450ºF
230ºC
8
Very Hot or Very High
475ºF
240ºC
9
Very Hot or Very High
*Descriptions for oven temperatures are not consistent over the many resources I’ve found.
93
appendix c
recipe layout
Where space allows, I have grouped the ingredients that should be processed
together as noted in the instructions. Page 95 illustrates the concept.
94
Sand Cake
Germany
Sandtorte
serves 4 to 8
1. Preheat oven to 325ºF. Grease a loaf pan and dust with potato flour.
⅔ C butter
⅔ C sugar
1 egg
3 egg yolks
2. Melt the butter carefully so it doesnʼt brown, then slowly pour off the
clear butter into a small mixing bowl, leaving the sediment behind. Let it
cool. (May speed it up in the fridge)
3. When it starts to solidify, set the bowl of clarified butter on a bed of ice
cubes and beat for 10 minutes with an electric beater, or 20 minutes by
hand–until itʼs very thick, almost white.
1 Tbs rum
½ tsp lemon zest
4. Transfer to large bowl and beat in the sugar, egg and egg yolks a little
at a time, then beat another 15 minutes.
⅔ C potato flour
¼ tsp baking powder
5. Slowly add the rum as you continue beating, then the zest.
2 egg whites
Powdered sugar for Top
6. Sift the potato flour and baking powder together and fold half into the
egg and butter mixture.
7. Beat the egg whites until stiff and fold into above, alternating with the
remaining potato starch.
8. Pour into pan and smooth top. Bake for 1 hour, until it comes away
from the sides of the pan.
Cool on wire rack then sprinkle with powdered sugar.
95
appendix d
Preparing fresh
chestnuts
For chestnut cake page 30.
50 plump fresh chestnuts
1. Place in large saucepan and cover with
cold water. Add the salt.
2. Bring to a boil and boil about 30 minutes
until a knife can be easily inserted into a
chestnut. Remove from heat.
3. While still warm, peel off the shell and
any bitter membrane. (Leave the
unpeeled chestnuts in the water until
you get to them.)
96
DISCLAIMER AND TERMS OF USE
DISCLAIMER AND TERMS OF USE AGREEMENT
This eBook is © copyrighted by Patricia J. Browne. No part of this eBook may be copied or changed in any
format, sold, distributed, or used in any way other than for your personal use, without written permission
from the author.
Ingredients and foods mentioned in this book and used in these recipes are not guaranteed to be gluten
free, nor are the foods produced. Talk to your doctor to learn about safe gluten free food preparation.
Due to the inevitable changes of cooking methods and ingredients over time and place, the cooking
methods and ingredients listed in the recipes are not guaranteed to be consistent with ingredients and
cooking methods commonly used in the country or region of origin of the recipes. Origins listed for recipes
may not be actual, as there is always controversy over who was the first to create specific recipes. Some
adaptations to western kitchens and practices have been made and may produce different results.
Many factors will be important in determining your actual results and no guarantees are made that you will
achieve results similar to ours or anybody else’s, but I hope you have fun and get a lot of enjoyment out of
the content.
Copyright © 2011 by Patricia J. Browne — All Rights Reserved Worldwide
97
For more recipes and information visit
gluten-free-around-the-world.com
Keep in touch. Follow my Blog, Twitter or Facebook to learn whatʼs new.
98

Right click here to your eBook - Gluten-Free-Around

Transcription

Similar documents

Classic Creme Brulee

Marmalade Cake - American Spoon

Misha`s Cakery - Insight Valuation

Apple-Cinnamon Monkey Bread - Mattawan Consolidated School

Chocolate Soufflé

Grandma Pixie`s Peanut Butter Cookies

CRÈME BRULEE Recipe

German Bienenstich-buttermilk-cake

Buñuelos de viento

sugar land - Atria Senior Living