CAKES AND PIES
Cooking is an art, baking is a science. GF baking seems to be both at once.
Wellesley Fudge Cake
A note about GF baking: Some of the techniques are different from baking with wheat flours. For best results follow the recipe exactly.
CAKE
2 cups GF cake flour (Cake Flour)
3/4 cup best cocoa powder (I recommend Drostes or Valrhona)
3 teaspoons baking powder
1/4 teaspoon Xanthan Gum
1/2 teaspoon salt
3/4 cup butter (1 1/2 sticks) at room temperature
2 cup sugar
3 eggs
1 1/2 cups milk
1 teaspoon vanilla
Using two 9" baking pans, butter and flour or line them with greased parchment.
Or put muffin papers in muffin pans. Set aside
Sift the dry ingredients all together.
Using an electric mixer cream the butter to very fluffy, then add the sugar gradually. Add the eggs one at a time and beat in the vanilla.
When the above is well beaten add the milk and beat well.
Add the dry ingredients to the wet in parts, beating briefly then scraping the bowl and quickly beating once more.
Once you begin to add the dry ingredients you must work quickly as the xanthan gum changes the texture of the batter.
Put the mix in the cake pans or muffin tins.
Bake at 350 degrees for 20 - 25 minutes for cake or @ 30 minutes for cupcakes. Cool well before handling.
Cream Cheese Frosting
4 ounces soft unsalted butter (1 stick)
8 ounces soft cream cheese
1 cup sifted powdered sugar
1 teaspoon vanilla
Mix the butter with the cream cheese then add the powdered sugar slowly.
Mix in the vanilla.(If you wish you can either increase the frosting recipe or fill the cake with some other filling --- raspberry jam and sour cherry pie filling are good.)
Frost and chill the cake or cupcakes
OR
Chocolate Sour Cream Frosting
(This quantity will heavily frost a layer cake, ¾ recipe will make light frosting, and ½ quantity is correct for cupcakes.)
8 ounces unsweetened baking chocolate
1 cup butter at room temperature
2 cups powdered sugar
1/2 cup sour cream
Heat the chocolate in a double boiler or medium heatproof bowl set over (not in) a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.
Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary. Add the chocolate, sour cream, and salt and beat to combine.
CAKE
2 cups GF cake flour (Cake Flour)
3/4 cup best cocoa powder (I recommend Drostes or Valrhona)
3 teaspoons baking powder
1/4 teaspoon Xanthan Gum
1/2 teaspoon salt
3/4 cup butter (1 1/2 sticks) at room temperature
2 cup sugar
3 eggs
1 1/2 cups milk
1 teaspoon vanilla
Using two 9" baking pans, butter and flour or line them with greased parchment.
Or put muffin papers in muffin pans. Set aside
Sift the dry ingredients all together.
Using an electric mixer cream the butter to very fluffy, then add the sugar gradually. Add the eggs one at a time and beat in the vanilla.
When the above is well beaten add the milk and beat well.
Add the dry ingredients to the wet in parts, beating briefly then scraping the bowl and quickly beating once more.
Once you begin to add the dry ingredients you must work quickly as the xanthan gum changes the texture of the batter.
Put the mix in the cake pans or muffin tins.
Bake at 350 degrees for 20 - 25 minutes for cake or @ 30 minutes for cupcakes. Cool well before handling.
Cream Cheese Frosting
4 ounces soft unsalted butter (1 stick)
8 ounces soft cream cheese
1 cup sifted powdered sugar
1 teaspoon vanilla
Mix the butter with the cream cheese then add the powdered sugar slowly.
Mix in the vanilla.(If you wish you can either increase the frosting recipe or fill the cake with some other filling --- raspberry jam and sour cherry pie filling are good.)
Frost and chill the cake or cupcakes
OR
Chocolate Sour Cream Frosting
(This quantity will heavily frost a layer cake, ¾ recipe will make light frosting, and ½ quantity is correct for cupcakes.)
8 ounces unsweetened baking chocolate
1 cup butter at room temperature
2 cups powdered sugar
1/2 cup sour cream
Heat the chocolate in a double boiler or medium heatproof bowl set over (not in) a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.
Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary. Add the chocolate, sour cream, and salt and beat to combine.
Angel Cake
(This can also be done in a loaf pan or as cupcakes.)
1-1/2 cups egg whites (about 10)
3/4 cup plus 1/2 cup sugar, divided
1/4 cup arrowroot
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1-1/2 teaspoons cream of tartar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
Directions
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside.
Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
Yield: 16 servings.
Or you can halve the recipe and cook in a loaf pan or make cupcakes. (Use parchment in the bottom of loaf pan and muffin liners for cupcakes.)
Halved recipe:
3/4 cup egg whites
1/2 cup plus 2 Tablespoons sugar divided in half
2 Tablespoons each of arrowroot, tapioca flour, potato flour, and white rice flour
1/4 teaspoon plus 1/8 of salt
1/2 plus 1/8 teaspoons cream of tartar
1/4 teaspoon plus 1/8 almond or vanilla extract
Baking time will be very different.
1-1/2 cups egg whites (about 10)
3/4 cup plus 1/2 cup sugar, divided
1/4 cup arrowroot
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1-1/2 teaspoons cream of tartar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
Directions
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside.
Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
Yield: 16 servings.
Or you can halve the recipe and cook in a loaf pan or make cupcakes. (Use parchment in the bottom of loaf pan and muffin liners for cupcakes.)
Halved recipe:
3/4 cup egg whites
1/2 cup plus 2 Tablespoons sugar divided in half
2 Tablespoons each of arrowroot, tapioca flour, potato flour, and white rice flour
1/4 teaspoon plus 1/8 of salt
1/2 plus 1/8 teaspoons cream of tartar
1/4 teaspoon plus 1/8 almond or vanilla extract
Baking time will be very different.
Almond Flour Pound Cake
1 Cup softened butter (1 stick)
1 Cup sugar (or Splenda for the low carb version)
5 eggs
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract
Cream the butter and sweetener well.
Add the eggs, one at a time, beating after each.
Blend in the extracts.
Mix the almond flour with baking powder and add to egg mix a little at a time, beating well.
Pour into a greased 9 inch cake pan and bake at 350 degrees for 50 to 55 minutes.
1 Cup sugar (or Splenda for the low carb version)
5 eggs
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract
Cream the butter and sweetener well.
Add the eggs, one at a time, beating after each.
Blend in the extracts.
Mix the almond flour with baking powder and add to egg mix a little at a time, beating well.
Pour into a greased 9 inch cake pan and bake at 350 degrees for 50 to 55 minutes.
Eggsistential Cake
3/4 cup rice flour
1/2 cup sugar
9 eggs separated
1 teaspoon almond extract
Sift the sugar with the flour.
Mix the dry with the egg yolks and extract.
Beat the egg whites until stiff.
Fold the yolk mix into the whites.
Pour into a clean, dry tube pan.
Bake at 350 degrees for 45 minutes.
1/2 cup sugar
9 eggs separated
1 teaspoon almond extract
Sift the sugar with the flour.
Mix the dry with the egg yolks and extract.
Beat the egg whites until stiff.
Fold the yolk mix into the whites.
Pour into a clean, dry tube pan.
Bake at 350 degrees for 45 minutes.
Poppyseed Cupcakes (double the recipe for a cake)
1 egg
1/2 cup milk
1/2 tsp. almond extract
1/4 cup softened butter
1/4 cup sugar
1 1/2 tsp. baking powder
1 cup GF cake flour
2 Tbsp. poppy seeds
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Beat egg, milk & extract together and set aside
Cream the butter with the sugar then all wet and dry ingredients to the bowl.
Beat quickly and well and put in cupcake liners.
Good iced with lemon cream cheese frosting.
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Makes 8 - 10 cupcakes.
1/2 cup milk
1/2 tsp. almond extract
1/4 cup softened butter
1/4 cup sugar
1 1/2 tsp. baking powder
1 cup GF cake flour
2 Tbsp. poppy seeds
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Beat egg, milk & extract together and set aside
Cream the butter with the sugar then all wet and dry ingredients to the bowl.
Beat quickly and well and put in cupcake liners.
Good iced with lemon cream cheese frosting.
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Makes 8 - 10 cupcakes.
FROSTINGS AND FILLINGS
Cream Cheese Icing
4 ounces soft unsalted butter (1 stick)
8 ounces soft cream cheese
1 cup sifted powdered sugar
1 teaspoon vanilla (you may substitute 2 teaspoons of lemon juice and 1/2 teaspoon of lemon zest)
8 ounces soft cream cheese
1 cup sifted powdered sugar
1 teaspoon vanilla (you may substitute 2 teaspoons of lemon juice and 1/2 teaspoon of lemon zest)
Brown Sugar & Pecan Frosting
9 oz. sweetened condensed milk
3 Tablespoons brown sugar
3 Tablespoons butter
Cook until pudding-like, 3 - 5 minutes
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1/2 cup chopped pecans
1/2 teaspoon vanilla
Remove from the heat and stir these into the mix.
Cool slightly and frost the cake.
3 Tablespoons brown sugar
3 Tablespoons butter
Cook until pudding-like, 3 - 5 minutes
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1/2 cup chopped pecans
1/2 teaspoon vanilla
Remove from the heat and stir these into the mix.
Cool slightly and frost the cake.
Almond Meal Pie Crust
1/3 cup pancake flour
1/3 cup tapioca flour
1/2 cup plus 2 tablespoons potato flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
2 egg whites, beaten very frothy
Preheat oven to 375°F.
REGULAR METHOD
Combine all but the egg whites using your hands or a pastry cutter until very well mixed.
Add the egg whites and working with a fork, mix the ingredients very well.
Go below to Part B
FOOD PROCESSOR METHOD
Put flour (using only 1/3 cup of potato starch), almond meal, sugar and salt into a food processor and pulse a few times to combine. Add butter and pulse again until mixture resembles coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.
PART B
Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch, until dough holds together without being sticky but is still very pliable. Using your fingertips, press dough into a 10-inch circle.
Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.
Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.
1/3 cup tapioca flour
1/2 cup plus 2 tablespoons potato flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
2 egg whites, beaten very frothy
Preheat oven to 375°F.
REGULAR METHOD
Combine all but the egg whites using your hands or a pastry cutter until very well mixed.
Add the egg whites and working with a fork, mix the ingredients very well.
Go below to Part B
FOOD PROCESSOR METHOD
Put flour (using only 1/3 cup of potato starch), almond meal, sugar and salt into a food processor and pulse a few times to combine. Add butter and pulse again until mixture resembles coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.
PART B
Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch, until dough holds together without being sticky but is still very pliable. Using your fingertips, press dough into a 10-inch circle.
Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.
Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.
Almond Meal Pie Crust #2
1 1/2 cups almond meal or flour
1 pinch sea salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 tablespoons coconut, walnut or extra virgin olive oil
1 tablespoon maple syrup
1 tablespoon Water
Preheat the oven to 350’F.
Place a rack in the middle of the oven.
In a mixing bowl stir together the almond flour, sea salt, baking soda and cinnamon. Break apart any lumps with your fingertips.
In a small bowl, stir together the vanilla, oil, maple syrup and water. Add the oil mix to the flour and stir the dough together with a rubber spatula until thoroughly combined.
Turn the dough onto a 9-inch pie plate or tart pan. Flatten the dough slightly with the side of the rubber spatula to begin to spread it towards the edges of the pan. Using your fingertips, continue pressing the dough, making sure to press it all the way up the sides of the pan. Make sure the dough is pressed evenly and is a uniform thickness across the bottom and edges.
Place the tart on a sheet pan and bake it for 10 minutes if you are par-baking it. For a fully baked crust, total baking time will be 20-25 minutes, or until the crust is an even golden brown. Take care not to let it get too dark.
Remove the tart shell from the oven and let it cool slightly. If you are using the crust fully baked, let it cool completely to room temperature before filling.
1 pinch sea salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 tablespoons coconut, walnut or extra virgin olive oil
1 tablespoon maple syrup
1 tablespoon Water
Preheat the oven to 350’F.
Place a rack in the middle of the oven.
In a mixing bowl stir together the almond flour, sea salt, baking soda and cinnamon. Break apart any lumps with your fingertips.
In a small bowl, stir together the vanilla, oil, maple syrup and water. Add the oil mix to the flour and stir the dough together with a rubber spatula until thoroughly combined.
Turn the dough onto a 9-inch pie plate or tart pan. Flatten the dough slightly with the side of the rubber spatula to begin to spread it towards the edges of the pan. Using your fingertips, continue pressing the dough, making sure to press it all the way up the sides of the pan. Make sure the dough is pressed evenly and is a uniform thickness across the bottom and edges.
Place the tart on a sheet pan and bake it for 10 minutes if you are par-baking it. For a fully baked crust, total baking time will be 20-25 minutes, or until the crust is an even golden brown. Take care not to let it get too dark.
Remove the tart shell from the oven and let it cool slightly. If you are using the crust fully baked, let it cool completely to room temperature before filling.