I really love bread. There, I said it. I think the hardest diet for me would be to cut out carbohydrates, since, let’s be honest — they are the best. Bread, cake, crackers, even fruit, all have carbs. But in an effort to be slightly healthier (and I have been reading a lot about the rise of gluten allergies and intolerance in recent years), A. and I have been trying to cut back a little on our gluten intake. This cake (another one found on Pinterest! I guess I’m kind of obsessed) was an effort to make one of my favorite desserts (lemon bundt cake) a little bit better for you. It’s not exactly low in fat, but there’s no gluten, so it’s a nice one if you have friends who are gluten intolerant.
To be honest, I had kind of a hard time with this recipe — perhaps because I am still learning the ins and outs of baking without regular flour. But I thought I would post it anyways to see if any of you have some different ideas on how to make it better — or if you have had more luck with certain kinds of gluten-free flours. I think if I make it again, I would use almond flour rather than ground almonds, cut back on the cornmeal, and maybe use some marzipan to make it just a tad sweeter. I think I would also cut back on the lemon zest and use it only in the cake itself, rather than the glaze and the syrup — for me it just made the glaze a little too bitter. Let me know if you make it and how it turns out!
I started this post a couple of days ago, meaning to write something about summer, and delicious strawberries, and then something happened. I’m feeling kind of adrift at the moment, and I’m not really sure what exactly I should be doing. I don’t share a ton of personal stuff on this blog and since it’s relatively new I’m still not sure where I want to draw the line — so I think I will leave things vague for now. But in any case, this post isn’t for sympathy, or for any other reason than to share this tart with you. I just can’t bring myself to write about anything else at the moment.
In any case, the strawberries I bought from the farmer’s market for this tart really were excellent, and disappeared in a matter of days. This tart is another old recipe from Gourmetmy mom always makes, since my dad is allergic to chocolate, and so reminds me of home — something I need right now. You can also use raspberries or a variety of berries, but to me, strawberries mean that June is here and I eat them as much as I can.
Terribly sorry, everyone. I have been dreadful about posting over the last couple of weeks due to a trip home and a computer being upgraded. I also seem to have contracted a penchant for writing rather like a 19th-century Englishwoman, which may or may not be due to the fact that I have reread all of my favorite Jane Austen novels over the last several weeks.
Anyways, my love for Emma and Pride and Prejudice is not why you are here. My trip home was rather a whirlwind, mostly spent with family and much of it spent in the car on the five-hour drive to Iowa (which was quite pretty, actually). However, I did manage to take a few pictures of my grandma Nancy’s famous rhubarb cream pie, homemade the day of my arrival by my mom. I can thus claim no credit for this recipe, but I do hope to pick up some rhubarb at the farmer’s market this weekend to try to recreate it in my (much smaller) kitchen.
Another cake post, I know. For some reason I have been on kind of a baking spree lately. Perhaps it’s the crazy weather, 70 one day and 50 and raining the next. Perhaps it’s waiting for spring produce to arrive. Or maybe I’ve just been craving sugar. Either way, this cake is not very sweet and could possibly be called somewhat healthy, due to all of the olive oil (healthy calories!) and orange juice. Or at least that’s what I tell myself after my second slice. So far I have resisted eating it for breakfast, but it’s been close. Throw a dollop of yogurt on there and some (unsweetened) berries, and you are basically eating a yogurt parfait. With cake, but that’s beside the point. Continue reading
In honor of Sunday night’s Mad Men premiere (so great. It’s been far too long!) A. and I went over to my friend Justin’s house for a retro dinner, including deviled eggs, tea sandwiches, and classic iceberg wedge salads (and, of course, Manhattans and martinis). I was in charge of dessert, and decided to make a chiffon cake, a first for me. Chiffon cake is similar in theory to a soufflé, folding egg whites separately into the dough. Mine collapsed — actually not sure if that’s supposed to happen, but I think so? In any case, it did make a nice, light dessert after a ’60′s-inspired dinner. Continue reading
We interrupt today’s normal “$10 Mondays” posts for something much more important: buttercream. I first attempted buttercream a couple of years ago, and it has since become my favorite frosting, although it is certainly more work than the usual method of creaming butter and sugar. However, I think it is worth the effort and in this case, the lightness of the buttercream offsets the dense and rich cake very nicely. I do, however, have a confession to make: I was so distracted on the day of Ari’s party that I didn’t even realize I had taken out the 1/3 measuring cup instead of the 1/2 — thus, my total amount of sugar was 1 1/4 cup, rather than 1 1/2 cups, as specified in the recipe. I actually found that it was plenty sweet and didn’t realize my mistake until later on, so I will include both measurements below. The recipe comes from Ad Hoc by Thomas Keller, probably my all-time favorite cookbook and a master of technique and instruction. I also think that next time I would make all Nutella buttercream, rather than dividing it into two batches, as the flavor wasn’t discernibly different.
Since this would be an incredibly long post if I wrote both the cake and frosting recipes in one, I decided to break it up into two separate posts. I actually love making layer cakes and really any excuse is a good one for me to make one — birthdays, obviously being the best. Though they have a lot of steps, there is something incredibly satisfying in the end product, and I love all of the smoothing and decorating that goes into it. I know, I’m weird, I guess it’s just the detail-oriented editorial assistant in me. Also, I always make the layers of a cake a few days ahead of time and freeze them, as frozen cake layers are much easier to work with than soft ones. Anyways, on to the recipe… Continue reading
Even though peaches are wildly out of season (bad), when I was at the grocery store this morning I couldn’t resist buying a few. A girl can only eat so many apples. And since peaches are my favorite fruit, I decided to dress them up with a little sweetened sour cream and these lovely cornmeal shortcakes. The cornmeal adds a nice crunch to contrast with the sour cream and sweetness of the peaches. If you aren’t a fan of sour cream, you can use regular whipped cream, but personally I like the tanginess.