Archive for the ‘Cake’ Category
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!
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.
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
|Meal type||Breakfast, Snack|
|From book||A deliciosa cozinha sem glúten by Regina Racco|
- 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
|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!|