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.
- 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
- 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
- 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.