Mocha rum birthday cake

I forgot to say that I’m trying a gluten free month to see if it helps give me more energy and calm my ezcema. So far, I can’t say that I’ve had any positive effects, I even have had bad ezcema and felt really tired, drained a lot of the time and bloated. Maybe I’m doing something wrong–suggestions? I’m gonna give it a full 6 weeks to make sure, but I’m not convinced yet after 3 weeks. I must say, however, that it has not been as hard as I expected. There are so many gluten-free choices–the only problem is that the products are more expensive, but with supportive roommates at our cooperative house, I get to share that cost.

For Becky’s birthday I decided to try a gluten-free cake. It’s based off the “Russian Chocolate Torte” recipe in “New Recipes from Moosewood Kitchen” with a few changes. It was best on day one, then got a bit dried out, but overall we were all very impressed.   Thanks to Manface for his frosting suggestion which definitely added a better balance of dry cake to moist frosting. In any case, it’s still dense, so start with a small piece, and I suggest serving with vanilla, coffee or kahlua ice cream.

CAKE

  • 1 cup softened butter
  • 2 cups sugar
  • 4 eggs, separated
  • 1/2 cup heavy cream
  • 1 cup mashed potatoes
  • 1 cup ground almonds
  • 4 ounces unsweetend chocolate, melted
  • 1 tsp vanilla extract
  • 2 tsp rum
  • 1 tsp cinnamon
  • 1 and 1/2 cups Bobs Red Mill gluten free flour mix
  • 1/2 tsp xantham gum
  • 2 tsp baking powder

FROSTING (top)

  • 3 tblsp butter, softened
  • 2 cups powdered sugar
  • 2 tblsp strong, warm, freshly brewed coffee
  • 1 ounce unsweetened chocolate, melted
  • 1 tblsp strong, dark rum
  • 1/2 tsp vanilla extract

FROSTING (sides)

  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp powdered sugar

FILLING: 3/4 cup mixed berry or raspberry jam

Generously butter an flour a 10-inch springform pan.

Cream together butter and sugar. Beat in the egg yolks, one at a time, then add the next four ingrediets, beating until smooth. Mix in the vanilla and rum. Sift together the cinnamon, flour, xantham gum and baking powder and add it to the batter, mixing well. Beat the egg ewhites until stiff, but not dry, and fold them into the batter. Pour the batter into the pan and bake for 1 hour. Check it and keep baking until a knife in the center comes out clena. Cool the cake at least 15 minutes then detach the springfoam pan.

While the cake is cooling prepare the frostings. Cream together the butter and powdered sugar. Add the rest of the ingredients and beat until smooth. When the cake is cool, carefully slice it in half and spread the jam between the layers. Spread mocha rum frosting on the top and whipped cream frosting on the sides. 

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Gluten-free pasta with sweet potatoes and cauliflower

It came to me while I was on a long walk today. Nobody is around on this long President’s day weekend and I have the house to myself and dinner to cook for just myself. I can make anything I want! The vision started with sweet potatoes and the half a califlower and pangs of jealously when I thought back to my roomates’ pasta dinner earlier this week. Ahah! Gluten free pasta for dinner!

  • 1 sweet potato, peeled and chopped
  • 1/2 head of cauliflower
  • 1 yellow onion
  • 4 cloves garlic, diced small
  • fresh thyme and basil, fresh or ground sage
  • 1/2 cup lowfat cottage cheese
  • 8 ounces rice pasta (I used Tinkyada Brown Rice pasta with rice brain)
  • grated parmesan
  • 4 tablespoons olive oil
  • 2 tablespoons white wine
  • salt and pepper to taste

Roast sweet potato, califlower, thyme, basil, sage, fresh ground pepper and salt with olive oil until soft. Meanwhile, set pot of water to boil. Sautee onion and garlic in olive oil and white wine covered until translucent. Mix roasted veggies, onion and garlic mix and cottage cheese in a bowl. Add pasta and 1/2 cup of pasta cooking water. Mix in pasta and serve with grated cheese and fresh parsley if you have it.