The Friday Poem: Maintenance

Recipe: Gluten Free Cherry Almond Cake

July is the month for cherries in New York State and it’s almost here! Give this one a try when you have some fresh sweet cherries.

Gluten-free Cherry Almond Cake

Ingredients

  • 5 tablespoons unsalted butter
  • 6 tablespoons maple syrup
  • 28 large fresh sweet cherries, pitted and halved
  • 9 tablespoons almond flour
  • 9 tablespoons coconut flour
  • 2 tablespoons tapioca flour
  • ¾ cup maple syrup
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1/3 cup extra light tasting olive oil
  • 2/3 cup whole milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 large egg

Directions

  1. Heat oven to 350 degrees.
  2. Prepare a deep dish pie plate, or 9 X 9 square cake tin, with high sides, or a similar sized baking dish.
  3. Melt the butter in the maple syrup using the microwave on 50% power for 1 minute (This can be done in your baking dish directly if it is microwave safe.)
  4. Arrange the cherry halves evenly in the maple syrup and butter.
  5. Add the rest of your ingredients to a bowl and whisk vigorously.
  6. Allow cake batter to sit for 2 to 3 minutes to thicken up.
  7. Pour cake batter over the cherries.
  8. Bake for 50 minutes or until a knife or tooth pick inserted comes out clean.
  9. Serve warm or cold, it’s delicious either way.

The Friday Poem: Unplug

Poem: Once and Again

The poem this week is from a wonderfully inspiring workshop by master poet, Akua Lezli Hope.

The Friday Poem: Time for Nature

The Friday Poem: An Evolving Poem

The Friday Poem: Strange Comfort

The Monthly Recipe: Gluten Free Pineapple Upside-down Cake

I love to make desserts that pair fruit and nut flours in some way. They are rich, delicious, and satisfying. This is a classic that is particularly popular in my husband’s family, with a little bit of an update – it’s gluten free and cane sugar free.

I made a few test cakes. The first, with the triple flours, was delicious but could have used a little more baking time. Plus, it boiled over a little in the oven.

The second, I used my old stand by almond sponge cake and cut back on the butter and maple syrup with the pineapple. This time I put it on a pizza tin, but didn’t need to. It was okay but it didn’t thrill me with the flavor the way the first had. I’d also forgotten to add the rum flavoring.

The third version was like the first, but I used fresh pineapple, cut the recipe to one fourth, used a deep casserole, and used the full baking time. It had a little trouble coming out of the casserole, but I didn’t mind. The flavor is the most important part. J

(Adapted from the recipe for Pineapple Upside-down Cake in a very old Betty Crocker cookbook.)

Gluten-free Pineapple Upside-down Cake

Ingredients

  • 1/3 cup butter
  • ½ cup maple syrup
  • 1 – 20 ounce can sliced, diced, or crushed pineapple, drained (I used fresh the last time)
  • ½ cup each almond, tapioca, and coconut flour
  • ¾ cup maple syrup
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1/3 cup extra light tasting olive oil
  • 2/3 cup whole milk
  • 1 teaspoon vanilla
  • 1 teaspoon rum extract
  • 1 large egg

Directions

  1. Heat oven to 350 degrees.
  2. Prepare a deep dish pie plate, or 9 X 9 square cake tin, with high sides, or a similar sized baking dish.
  3. Melt the butter in the maple syrup using the microwave on 50% power for 1 minute (This can be done in your baking dish directly if it is microwave safe.)
  4. Arrange the drained pineapple evenly in the maple syrup and butter.
  5. Add the rest of your ingredients to a bowl and whisk vigorously.
  6. Allow cake batter to sit for 2 to 3 minutes to thicken up.
  7. Pour cake batter over the pineapple.
  8. Bake for 50 minutes or until a knife or tooth pick inserted comes out clean.
  9. Allow to cool five minutes.
  10. Using pot holders, turn out onto a serving dish. (If you’re not fussy, you can just scoop out portions when it’s cool enough.)
  11. Serve warm or cold, it’s delicious either way.

The Friday Poem: While You Still Can

The Friday Poem: Mourning Dove Timeslip

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