Tuesday, May 18, 2010

Gluten-Free Lemon Cake

It has been a while since I blogged so today I'm finally catching up with blogs to follow and desserts to enjoy. Gluten-Free Lemon Cake is a great mix of the previous two posts as it combines dessert with a fabulous recipe from the Celiac Teen website.

I made this cake for a bridal shower this weekend and I think it may be my new favourite dessert. It is perfectly light and decadent at the same time. It also tastes like summer to me and is the perfect patio treat paired with a nice light white wine. I'm already planning to make it again.

Lemon Cake
1 cup salted butter
1 1/3 cups granulated sugar
2 teaspoons lemon zest (or feel free to add more for extra flavour)
4 eggs
3/4 cup almond milk (or soy or regular milk)
1 teaspoon vanilla
1/4 cup lemon juice (best if freshly squeezed)
3/4 cup tapioca starch/flour
3/4 brown rice flour (or any rice flour will work)
1/2 cup sorghum flour
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoons baking soda

1. Preheat oven to 350 degrees Fahrenheit. Grease two round 8 inch cake pans (or one larger and one smaller version if you don't have matching cake pans)
2. In a large bowl, cream together the butter and sugar. Cream until light and fluffy. Add in zest and mix until combined.
3. In another bowl, combine eggs, almond milk, vanilla and lemon juice
4. In a separate bowl, combine remaining agreements
5. Alternatively add flour and liquid mixture to the butter mixture until all ingredients are incorporated.
6. Bake for 25 - 30 minutes until a toothpick inserted into the centre comes out clean.

Cream Cheese Buttercream
4 ounces cream cheese at room temperature
1/4 cup unsalted butter at room temperature
4 1/2 cups icing sugar
1/2 teaspoon vanilla extract

1. Beat together cream cheese and butter until creamy
2. Slowly add in sugar about a 1/2 cup at a time until incorporated
3. Add vanilla and blend until buttercream is fluffy

Spread on bottom cake layer and then add the top piece. Spread icing on the top layer with a spatula.

Enjoy this seriously delicious dessert. It is light, fluffy and perfect. Love it. Thanks to the celiac teen for posting the great dessert.

Gluten-Free Bloggers

Thank goodness for the internet. It is hard to imagine what celiacs pre-internet did for new recipes. Yes, I know there are bookstores and libraries and doctors but there is something about being inspired by other gluten-free blogs out there in the world.

I have a few that I follow and check in on regularly. The first one the Gluten Free Girl and Chef was introduced to me by a non-celiac cousin. She mentioned the delicious recipes and great posts as a source of food inspiration gluten-free or not. As soon as I was diagnosed, I quickly ordered a copy of the book Gluten-Free Girl: How I learned to love the food that loves me back...and how you can too by Shawna James Ahern. The book is fabulous, funny, inspirational and will shake your depressed, life changed butt into the kitchen. Shawna and her chef husband, Danny, are coming out with a cookbook in September. Needless to say, I CANNOT wait!

Check out Shawna's blog at http://glutenfreegirl.blogspot.com

Another great blog is the Celiac Teen which follows avid teen baker Lauren through adventures of adapting recipes. I have made some of the desserts and WOW, they are delicious.

Check out Lauren's blog at http://glutenfreegirl.blogspot.com

The gluten-free goddess is another fantastic blog and Karina encourages other gluten-free bloggers to post the image above to definite their blogs. The layout is fantastic and there are tons of recipes to appeal to all members of the family not just those with celiac.

Hope these help you on your gluten-free journey. I know when I'm feeling uninspired in the kitchen, I check out some of my favourite blogs and then I feel okay (and yes, that is a Sound of Music reference).

Happy Cooking and Baking!

Nanaimo Bars

One of my favourite desserts are Nanaimo Bars! Not long after being diagnosed, I knew I would need to figure out how to make them gluten-free as I was not willing to give up my favourite special treat. Luckily, these are easy to make gluten-free or not. I cannot figure out why it took me so long to try making them as they are very simple, no cooking dessert.

Weddings and birthdays are all around so I decided to make a batch for a recent friend's bridal shower. So tasty that nobody even knew they were gluten-free until they saw me eating one.

Make a batch and enjoy with friends...they will love you for it.

Bottom Layer:
1/2 cup unsalted butter at room temperature
1/4 cup granulated sugar
5 tablespoons unsweetened cocoa
1 large egg, beaten
1 1/4 cups almond flour
1 cup coconut (shredded, sweetened or unsweetened)

Make the bottom layer and then place in fridge for 30 minutes or more before adding the next layer.

Middle Layer:
1/2 cup unsalted butter at room temperature
2 tablespoons and 2 teaspoons almond milk (or milk or soy milk)
2 tablespoons vanilla custard powder
2 cups icing sugar
1 teaspoon pure vanilla extract

Add middle layer to the fridge cooled bottom layer. Spread with a spatula until even and return to the fridge while you make the top layer.

Top Layer:
4 ounces semi-sweet chocolate
2 tablespoons unsalted butter at room temperature

If you have a double boiler, melt the butter and chocolate together. Stir constantly to prevent burning. If you don't have the pot, then place in a microwave safe bowl and microwave for 20 - 30 second increments stopping to stir. Repeat until fully melted. Pour on top of the other layers. Spread with a spatula or tip the pan back and forth to create a more smooth top finish.

Place back in the fridge to cool. Cut into squares, serve and enjoy.

I have more birthday parties coming up and I'm sure I will make another batch.