you will never miss the flour in this delish gf mixed berry cake!
So here’s what you can expect from me in the coming month:
1.Recipes that reflect a massive pantry clean-out I’m in the midst of.
2.A few DIYs.
3.Halloween stuff, duh.
Today is category “1”.
We were away for half the summer, and the months leading up to our departure were NUTS – I had to basically get 3 months worth of client work (and my own) cooked and photographed, so that I could simply edit and publish while away from home.
When we got back I realized that my freezer and pantry were packed with all the ingredients I purchased (including back-ups for the back-ups) over those months. So I decided – especially as the holiday season approaches – to cook and bake down this overflow, starting with this cake.
This cake? It’s delicious. And perfect for breakfast, mid-morning/afternoon snack or dessert (see my prior post on the anytime/all day eating situation we’re experiencing these days, and I hear many of you are too).
Aaaaaaand, it’s gluten-free. While I’ve used gluten-free flour replacement blends in the past, I’ve gotta be honest I’m not a fan. I’ve made a few successful recipes, but the blends are costly and as we don’t have gluten allergies to deal with here I don’t see any added value to using them.
Almond and coconut flours though? LOVE. These flours add depth, flavor and nutrition, and while they are not the 1:1 replacement that the GF blends are, there are plenty of sites and books that can offer foolproof recipes for using them.
This recipe uses both almond and coconut flours, a heap of berries (I had SO many in the freezer!), lemon zest and freeze-dried berries for garnish (hey, I had a bag – you can easily omit).
Note: this recipe makes one cake; I had (ahem) a LOT of ingredients so I doubled it……….
1 cup berries (a mix or a single variety; fresh or frozen)
3 large eggs at room temperature
1/4 cup maple syrup
1/3 cup + 1 tablespoon lemon juice, divided
zest from 1 lemon
1 1/3 cups almond flour (have you made your own?)
1/3 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup confectioner’s sugar
2 tablespoons pulverized freeze-dried raspberries or strawberries (optional)
Pre-heat oven to 350 degrees; grease an 8″ x 4″ loaf pan; line the bottom with parchment paper and grease again.
Place the berries in a medium bowl; set aside.
In a large bowl whisk the eggs, maple syrup and 1/3 cup of the lemon juice. Remove 1 tablespoon of the measured almond flour and toss with the berries. Add the remaining almond flour along with the coconut flour, baking soda and salt to the egg mixture and whisk or stir till smooth.
Pour half of the batter into your prepared pan; smooth with an offset spatula and top with half of the berries. Repeat with remaining batter and berries.
Bake for 40 – 50 minutes or till deep golden brown and a tester tests clean. Cool completely in the pan on a wire rack before removing.
Whisk the confectioner’s sugar and remaining 1 tablespoon of lemon juice till smooth; add more confectioner’s sugar if needed to create a thick yet pourable glaze. Drizzle glaze over the top of the cake; sprinkle with lemon zest and pulverized berries (if using).
This delicious recipe brought to you by Sheri Silver