Archive for the ‘Cake’ Category

PostHeaderIcon Birthday Cake

IMG_2813After a couple of trial runs, here’s the birthday cake I baked, layered, filled and decorated for my son who just turned 1 year old on June 28th.

It took days to get it to the final stage: I baked the cakes on Friday afternoon, layered them in the evening. I made the fillings (1 layer was coconut, the other home made prune jam) late Friday evening. I made the sauce (to moisten the cake) Saturday morning and then put the cake together in the afternoon.

Sunday morning I decorated with the cream and the edible animals. Then Sunday afternoon was the birthday party and we ate almost the entire cake! It took a lot of work, but I made it with love for my baby boy!

PostHeaderIcon Cupcakes de Limão Amarelo e Mirtilo (Blueberry)

Desculpe-nos, mas este texto esta apenas disponível em English.

PostHeaderIcon A New Way to Make Cake: Gluten-Free

I have always been skeptical of anything gluten-free. I’ve tasted some horrible gluten-free breads in the past that have turned me off from anything gluten-free.

With that said, I received a gluten-free cookbook as a gift from my aunt, and didn’t think she (who loves cooking and eating, just like me) would send me a book that wasn’t good. So I gave it a chance and read through the recipes, finding a cake recipe that intrigued me: pumpkin cake with coconut.

IMG_9210

I love pumpkin bread and made some during the past holiday season. I got a gigantic pumpkin around Thanksgiving, baked it and then pureed it in the food processor. I used some for the quick breads and froze the rest, planning to feed it to my 6-month old. He hated it more than anything, and I had all this pumpkin puree left over in the fridge that needed using, so I decided to give this gluten-free cake a try.

I am very happy to report that it turned out delicious!! So much better than I could possibly expect!

The recipe in the book doesn’t specify the oven temperature, just says to bake in medium heat for 30 minutes. I don’t like baking cakes in high temperatures, so I chose to bake it at 180°C (350°F), but it was far from done at 30 minutes. The toothpick only came out clean after 45 minutes. I left the cake in the oven a few extra minutes after turning it off (my son was just falling asleep in my arms and I didn’t want to wake him up!). When I finally took out the cake I put it outside (in -10°C) to cool.

It has been about 24 hours since the cake has been taken out of the form and half of it is gone (and there are just 2 of us eating it). I will most certainly be baking this gluten-free pumpkin cake again, and feel confident in trying many more gluten-free recipes as well!

Here I share this wonderful recipe:

Gluten-Free Pumpkin-Coconut Cake

Allergy Egg, Milk
Dietary Gluten Free
Meal type Breakfast, Snack
From book A deliciosa cozinha sem glúten by Regina Racco
This gluten-free cake is very easy to make and holds up very well in a regular cake form. Bake your own pumpkin in the oven and puree for even better flavor and nutrition.

Ingredients

  • 3 eggs
  • 70g butter (room temperature)
  • 1 cup coconut flakes
  • 2 cups pumpkin puree
  • 2 cups rice flour
  • 1 cup sugar
  • 1 tablespoon baking powder

Directions

1. Preheat oven to 180°C (350°F). Grease and flour a cake pan (using butter and rice flour).
2. Beat egg whites until peaks form.
3. In a separate large bowl, beat eggs and butter until frothy. Slowly add sugar. Add pumpkin puree and coconut. Beat well.
4. Add flour mixed and baking powder and mix well.
5. Pour batter into form and bake 40-45 minutes or until a toothpick inserted into the middle comes out clean. Cool before removing cake from pan. Voilá!