Nigella's Clementine Cake - make ahead?
7 years ago
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7 years agoRelated Discussions
gluten free cake mixes - & GF forum/board?
Comments (15)You rang??? Well I can say that there are a few things from Land O Lakes that I have made and enjoyed ..their marble cake is good..very good.. I've also made the chocolate Loaf cake with cream cheese swirl that AnnT shared some months ago..and "gluten free'd" it too.. I tend to stay away from mixes..just cuz it's just as easy if you have a semi stocked pantry to make your own stuff. I do love Shauna (Glutenfreegirl) and some of GlutenFreeGoddess...she has a very restrictive diet..so somethings I'm not interested in. Okay here's the Chocolate Cream Cheese Cake Not sure where AnnT got the recipe..or was it Jessica and then Ann made it?? Mixture "A" 8 oz cream cheese, softened 2 oz castor sugar (I used 1/4 c white.) 1 egg 1. beat cream cheese with sugar until light and fluffy, beat in egg until well incorporated. Set aside. Mixture "B" 13 T butter (1 Used 3/4 c of butter) 3/4 c sugar 3 eggs 3 T cocoa 1 cup of flour (I used 1/2 c pamela's pancake/baking blend and 1/2 cup standard GF Flour blend. 2 c brown/white rice flour, 2/3 c potato starch and 1/3 c tapioca starch/flour) 2.5 t baking powder 1/2 t salt Mix dry ingredients together. Set aside. Beat butter and sugar until light and fluffy. Add eggs, one at a time and beat until well incorporated. Fold in flour mixture. Pour half the "b" mixture into a loaf pan, then all of "a" mixture, then the rest of "b". Bake in preheated 350F oven for 45-50 minutes or until skewer comes out clean. I have two great cookbooks checked out from the library that I'm reading...picking recipes to try too......See MoreLight and healthy fruit dessert but not "too" easy to make
Comments (53)Yes, "healthy" is indeed ambiguous! it's like trying to find a "good" energy bar ... well do you care about protein, or carbs, or calories or fiber or banning sugar at all costs? Do you want organic or at least "natural"? etc etc We put our Cooking Club schedule together every August. January is always "lighter." Originally it was supposed to be "Whole 30" night but when we looked into that, it was too limiting. So we decided on "healthy" , which we defined to mean as low in calories as possible, without using artificial ingredients. Funnily enough, I am going to be at a cooking class at Bouley in NYC on Thursday during the day, then have the club dinner at night. So now I realize i need to make this in advance. I have decided on the item below. I can make it all in advance (I will also make the labneh), it is unusual and very pretty, and not only lower in calories but also offers the health-promoting benefits of pomegranate, yogurt, nuts and honey. On top of it all, I am picking up some honeycomb (rather than just honey) to put on top. Only negative is that it is cold, but, well, we aren't eating outside. : ) Lastly it will be a big turnout which means we will have a lot of food; I will want to nicely present small servings. I have a whole bunch of small glass votive holders and I will use those. Pomegranate Sorbet Parfait https://www.epicurious.com/recipes/food/views/pomegranate-sorbet-parfait All that said, I have at least 3 recipes I now want to try for some other time --- The Clementine cake, so intriguing, the roses, so pretty, and the really healthy apple crisp with a bit of heat. Thank you all! PS Heading to Savannah Bee tomorrrow, thx for the idea. My local grocer has it but it was submerged in honey. I want the crispy/chewy factor....See MoreCalamondin cake!
Comments (37)I'm still on a calamondin cake tear! I forget how I ran across this recipe but it's gluten-free, made from almond flour, and really turned out tasty. I mean, knock you up the side of the face, citrusy! https://www.nigella.com/recipes/clementine-cake Let me preface this recipe to note that I used some brand new non-stick cake pans but the cakes didn't come out at all. The almond flour makes for a crumbly consistency in other recipes but this one has so much sugar and moisture from the calamondins that it frankly made a sticky mess trying to get them out of the pans. I added few notes I hope will help. Cover with foil after 40 minutes of cook time to keep the top from getting too brown. I think you might also consider lining the pans with parchment paper. The cake was really tasty so I think it's worth a little experimenting. I plan to try this again and will share any success/failure notes. I use deseeded, puree'ed, calamondins, and skipped all of the boiling and processing in step 1. I put the 13-oz of calamondin puree' in a measuring cup and it comes to 1 1/4 cup. Beat six eggs until they are thick. According to one of the notes below the website recipe, this helps fluff the cake up a bit. It's really moist so the baking powder needs a little help. In another bowl, combine 2 1/4 cup light brown sugar, 2 1/4 cup almond flour, and 1 tsp baking powder. Blend the dry ingredients into the beaten eggs and then mix in 1 1/4 cup of puree'ed calamondins (de-seed them and puree the rest of the fruit, peel and all). Grease two flat cake tins and divide the batter between the two. Cook at 375F for about an hour. There is so much moisture in the mixture, I think it will help to cook on a rack in the lower half of your oven so the bottom will cook a little hotter than the top. The top of my cakes got pretty brown before the inside was fully done. The recipe also suggests putting foil over the pan after about 40-minutes of cook time. I missed that note the first time so that should help. It's not low calorie with the sugar and almond flour but it does work for gluten-intolerant folks. I didn't ice mine. It' already plenty sweet but it has a great sour edge to it and would be outstanding with whipped cream, vanilla ice cream, a glass of milk, cup of coffee....just brings out the best in the calamondins....See MoreQuestion about Clementine Cake
Comments (17)The two piece cheesecake pans don't have a spring latch. They're just plain pans. I'm following Olychick's advice and looking for the springform. Springforms (in good shape) are leakproof. That's the whole point of them. Tomorrow, I should have minions, so I'm putting it off until then. I've made similarly eggs and almond flour cakes in two piece tube pans, which are much leakier than cheesecake pans. It's not the lack of flour that's the issue--a regular butter cake made with flour is too runny for a two piece pan--it's whether the clementines themselves make the batter too runny. Thanks, everybody!...See More- 7 years ago
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